Tomato Pasta with Eggplant and Sausage (on the side)

Serves 4

45 min

A rustic one-pot pasta with eggplant simmered in tomato sauce, sausage browned separately and served alongside.

prepBring a large pot of salted water to a boil for pasta
2 tablespoons / 30 ml olive oil, plus more	Brown sausage in oil, 10–12 min				Divide among bowls, top with basil & cheese, serve with sausage
1 pound / 450 g sausage of your choosing
1 pound / 450 g eggplant, fennel or zucchini, chopped	Sauté eggplant & onion until browned, 10–15 min	Add tomato, water, oregano & pepper flakes; simmer	Stir in garlic, cook until sauce thickens, 10–12 min	Cook pasta al dente, transfer to sauce, finish cooking
1 red or yellow onion, sliced (not too thin)
Kosher salt, freshly ground black pepper
1 24-ounce / 680 g jar tomato sauce, puree, or can of crushed tomatoes
Fresh or dried oregano, optional
Crushed red pepper flakes, optional
2 cloves garlic, very, very well crushed or finely chopped
1 pound / 450 g dried pasta such as casarecce or rigatoni
Basil, if you have it
Pecorino or Parmesan cheese, for grating

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