tomato, eggplant and sausage pasta

  • ¼ cup (60ml) extra virgin olive oil
  • 1 eggplant (aubergine), chopped
  • sea salt and cracked black pepper
  • 500g pork and fennel sausages, casings removed, torn 
  • 2 tablespoons vincotto 
  • 2 x 400g can cherry tomatoes 
  • 300g fresh pappardelle+
  • ½ cup (40g) finely grated ricotta salata
  1. Heat the oil in a large heavy-based saucepan over high heat. Add the eggplant, salt and pepper and cook for 1 minute. Add the sausage and cook for 5 minutes or until golden brown. Add the vincotto and cook for 1 minute. 
  2. Add the tomatoes, bring to a simmer and cook for 4 minutes or until slightly reduced. While the eggplant mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. 
  3. Drain, add to the eggplant mixture and toss to combine. Divide between bowls and sprinkle with the ricotta salata and pepper to serve. Serves 4.

+We used fresh pasta varieties, which are available from selected supermarkets, specialty grocers and delicatessens.

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