Italian Sausage and Eggplant Pasta
By incorporating the Parmesan cheese into the sauce, we elevate the dish to a whole new level of deliciousness. This Italian Sausage and Eggplant Pasta becomes not just a meal but a creamy, comforting experience that’s bound to make any dinner special. Enjoy the process of cooking this delightful dish, and may it bring a taste of Italy to your table.
Ingredients
- 2 serving Spaghetti
- 1 eggplant cut into bite-sized pieces
- 1 lb Italian sausage
- 3 strips Bacon
- 2 cloves Garlic minced
- 1/2 Onion chopped
- 1 can Tomato Sauce
- Pepper
- 1 tsp Oregano
- 1 tsp Red pepper flakes
- 1/2 cup Parmesan chees grated (to be added into the sauce)
Instructions
- Prepare the Spaghetti: Boil a pot of salted water and cook the spaghetti to al dente according to the package. Drain, saving a cup of pasta water, and set the spaghetti aside.
- Sauté Eggplant: In a large skillet, heat a dash of oil over medium heat. Cook the eggplant until it’s tender and golden. Remove from the skillet and set aside.
- Cook Meat: In the same skillet, add the ground Italian sausage and bacon. Cook until the sausage is browned and the bacon is crisp. Drain excess fat if needed.
- Add Aromatics: Stir in the garlic and onion, cooking until the onion is soft and translucent.
- Create the Sauce: Pour the tomato sauce over the meat mixture. Stir in the cooked eggplant, oregano, red pepper flakes, and a bit of pepper. Let it simmer for about 10 minutes to meld the flavors.
- Incorporate Parmesan: Here’s our twist—add the grated Parmesan cheese directly into the sauce, stirring until it’s completely melted and combined. This will give your sauce a wonderfully creamy texture and rich flavor.
- Combine with Pasta: Toss the cooked spaghetti into the sauce, ensuring each strand is beautifully coated. If the sauce feels too thick, add a bit of the reserved pasta water to reach your preferred consistency.
- Serve Warm: Dish out the pasta into bowls, ensuring to get plenty of the sauce and toppings in each serving.