Pasta di Salsiccia

Cook Time 1 hour 15 minutes

Servings 4

Ingredients

2 large Eggplants
Olive oil
3 fresh Cacciatore pork sausages
2 tbspns olive oil
1 brown onion, peeled and finely diced
1 tbspn garlic, crushed
3 fresh bay leaves
4 Roma tomatoes, remove seeds, cut into dice
1 tspn chopped chilli (add additional if like it hot)
1x 410g of Ardmona tomato puree
Salt & pepper
1pkt San Remo penne
½ cup grated parmesan
Fresh basil leaves

Adam Swanson is in the kitchen to cook a quick version of an Italian classic.

Method

Take the eggplants and place on an oven tray, lined with baking paper. Rub a little olive oil over them.
Place in a moderate oven (180c) and bake for 10 to 15 minutes until cooked.
Remove and set aside, allowing to cool. When cool, peel skin off and dice eggplant roughly.

Take sausages and split down the middle. Remove the skin and place the meat into a bowl.

In a large pan heat olive oil on a low heat, add onion, garlic and bay leaves.
Gently fry for 3 – 4 minutes, making sure not to colour the onions and garlic.
Then add sausage meat, stirring continually breaking up the meat, cook until sausage meat is lightly browned.

Add diced Roma tomatoes, eggplant and chilli, stir through and cook for 2 to 3 minutes.
Add the tomato passata into pan and bring to the boil, reduce heat and simmer for a further
15-20 minutes or till sauce thickens, season with salt and pepper according to taste.

Cook pasta as per packet directions.

Once pasta is cooked, drain and add immediately to pan and toss through the sauce, sprinkle with the parmesan and mix through pasta.

Tear chunks of basil leaves and stir through pasta and serve immediately.