Rigatoni with Eggplant and Sausage

 My husband made this dish one night when I was absolutely exhausted and didn't want to cook. He'd seen Bobby Flay on the Today show, and thought he'd give it a go. It was absolutely delicious. Will certainly add to the rotation.

Basic Tomato Sauce

EVOO

1/2 onion chopped

2 cloves garlic, minced

28 oz can peeled wole tomatoes 

2 T. chopped fresh basil

2 T. chopped fresh parsley

pinch of sugar

Pasta

1/2 eggplant, peeled and cut into 1" chunks

1/4 c. + EVOO

Rigatoni

3 links Italian sausage (or pancetta would be great too) meat released from casing

1/4 c. red wine

1/4 sour cream

1 t. oregano

1 1/2 T. chopped fresh basil

basic tomato sauce (above)

For the sauce

Heat oil in a saucepan, cook onions until softened (5 minutes). Add garlic for about 1 minute until fragrant. Add tomatoes and their juices and cook on low for about 45 minutes.

Use a potato masher to break tomatoes apart as they cook.

Stir in parsley and basil and use immediately or freeze for up to 1 month.

For the Pasta

Preheat oven to 425 degrees and place rack in the middle of the oven

Line a sheet pan with foil, and spray with non-stick spray

Place the eggplant on the sheet pan in a single layer, drizzle olive oil on top, season with salt and pepper, place in pre-heated oven for 30 minutes

Meanwhile, bring a big pot of well salted water to a boil. And cook Rigatoni for 2 minutes less than package instructions (7 to 9 minutes). Reserve one cup of pasta water when the pasta is done.

While the pasta cooks, use a sauté pan to heat oil and cook the sausage. When sausage is done, remove from the pan. 

Add wine to the pan and reduce by half. Then add the tomato sauce and cook for 5 minutes. Season with salt and pepper. Add sausage and eggplant. Let simmer for 2-3 minutes. 

Reduce heat and add pasta and sour cream. Stir to combine. Add pasta water to get the desired consistency. Stir in herbs.

ENJOY!