A weekday pasta of eggplant, Italian-style sausage and the taste of fennel will satisfy a hearty winter appetite.
- Place eggplant on a plate. Sprinkle with salt. Stand for 5 minutes. Remove sausage meat from casings (see note). Discard casings. Break sausage meat into small pieces.
- Rinse eggplant under cold water. Pat dry with paper towel. Heat 2 teaspoons oil in a large frying pan over medium heat. Cook sausage meat for 3 to 4 minutes or until browned and cooked through. Transfer sausage meat to a plate lined with paper towel. Carefully wipe pan clean. Return pan to heat. Spray eggplant with oil. Add eggplant to pan. Cook, stirring, for 2 minutes or until golden. Transfer to a plate.
- Reduce heat to medium‑low. Add remaining oil to pan. Add onion. Cook, stirring frequently, for 5 minutes or until softened. Add passata and 1 cup cold water. Season well with salt and pepper. Simmer, stirring occasionally, for 10 minutes or until sauce thickens.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to pan.
- Add sausage meat and eggplant to tomato mixture. Cook for 1 to 2 minutes or until heated through. Add to pasta with half the ricotta. Toss to combine. Divide pasta among bowls. Top with remaining ricotta. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set