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Pasta with Eggplant, Sausage, and Pancetta


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
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Ingredients

  • 1 lb rotini pasta, cooked according to package directions
  • 1/2 cup pasta cooking water
  • 2 medium eggplant, diced 1 inch thick
  • 1 lb Italian sausage, casing removed
  • 1 cup diced pancetta
  • 1 red onion, diced
  • 1 28 ounce can crushed tomatoes
  • 1 cup Parmesan cheese, grated
  • 1 tablespoon Italian parsley, minced
  • 2 cloves garlic, minced
  • 2 teaspoons creole seasoning
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • pinch of crushed red pepper flakes
  • pinch of sugar
  • extra virgin olive oil

Instructions

  1. Mix seasoning blend and set aside.
  2. Preheat over to 500 degrees.
  3. Place eggplant on baking sheet, coat with olive oil and 1 tablespoon of seasoning blend, mix well, roast about 15 minutes.
  4. Add about 2 tablespoons olive oil to pan over medium heat.
  5. Cook onion about 5 minutes, add garlic.
  6. Add sausage and break up with the back of a spoon. Cook for about 10 minutes
  7. Season with 2 tablespoons of seasoning blend.
  8. Add pancetta and cook about 7 more minutes.
  9. Bring pasta water to boil and cook pasta according to package directions.
  10. Reserve 1/2 cup pasta cooking water and set aside.
  11. Drain and rinse pasta with hot water, drain again and coat with olive oil, set aside.
  12. Add eggplant to sausage mixture, top with tomato sauce, pasta cooking water and remaining seasonings.
  13. Cook 5 more minutes, add pasta, parsley, stir, mix well.
  14. Toss in cheese and serve.

Nutrition

  • Serving Size: 6-8
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