Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bucatini con Melanzane e Salsiccia




Source of Recipe


About.com


Recipe Introduction


Bucatini with Eggplant and Sausage


The classic sauce for bucatini is all'amatriciana, a sauce that's commonly associated with Lazio and Rome though the town it's named for, Amatrice, is just over the border into Abruzzo. Here's another idea, off the back of a pasta box:


List of Ingredients




14 ounces (350 g) bucatini
8 ounces fresh mild pork sausage
2 eggplant
10 ounces (250 g) canned tomatoes
Olive oil
A pinch of fresh thyme
Salt & Pepper
Grated Parmigiano or Romano


Recipe



Peel and dice the eggplant, put the pieces in a colander, sprinkle them well with salt, and let them sit for an hour in the sink, while the salt draws out the bitter juices. Rinse and pat them dry.

Set pasta water to heat, salt it when it boils, and cook the bucatini.

While doing this, skin and crumble the sausage into a pan, add the eggplant and a couple of tablespoons of olive oil, and sauté the mixture until the sausage begins to brown and the eggplant has wilted. Add the tomatoes, thyme, and continue cooking covered for about 10 minutes, adding a little more liquid if the sauce looks like it's drying out. When the pasta is done, season it with the sauce and serve it with the cheese on the side.

Serves 4.