Lunch: Cavatelli with Eggplant, Sausage, and Peppers

Vibrant bell peppers and zesty Italian sausage add flavor and color to this easy pasta recipe.

Ingredients

1 1/4 lb. long Chinese or Japanese eggplants or small, thin Italian eggplants
1/2 lb. mixed mini sweet peppers
1/4 c. olive oil
1 lb. dried cavatelli or gemelli pasta
1 lb. mixed hot and sweet Italian sausages
1 medium onion
3 tbsp. tomato paste
1/2 c. water
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 c. grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Heat oven to 475 degrees F.
Toss eggplant and pepper slices with 3 tablespoons of the oil on a large baking sheet with sides; arrange in an even layer. Roast 20 minutes, turning pieces once or twice, until browned and tender.
Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
Meanwhile, heat the remaining 1 tablespoon oil in a large, heavy skillet over medium-high heat; crumble in sausage and cook 2 minutes, stirring, until no longer pink. Add onion; continue to cook 5 minutes or until onions are translucent. Stir in tomato paste and 1/2 cup water; cook 1 minute or until sausage is coated. Add eggplant, peppers, salt, and pepper and gently stir to combine. Keep warm.
Drain pasta in colander and transfer to a pasta bowl. Add the eggplant sauce and quickly toss to combine. Sprinkle with Parmesan.

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