Monday, April 14, 2014

Sausage and Eggplant Pasta

I made this with tri color tortellini from the local Italian Supermarket. This is from the most recent Rachael Ray Magazine. Her recipe didn't use sauce, but I wanted red sauce with this. So good and a quick dinner.

  • your favorite pasta - cook according to directions
  • 12 oz italian sausage, casing removed
  • 1/4 cup grated parmesan
  • 1/2 lb eggplant diced
  • 1/4 cup chopped fresh parsley
  1. Brown sausage in nonstick skillet
  2. Add eggplant to skillet and cook about 3 minutes
  3. Add sauce, parsley and parmesan to skillet. 
  4. Cook about 5 minutes and serve over pasta.
  5. Sprinkle top with more parmesan if desired.

No comments:

Post a Comment