Bucatini Con Melanzane E Salsiccia – a delicious recipe with bucatini pasta, pork sausage, eggplants, tomatoes, olive oil, thyme. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Peel and dice the eggplant, put the pieces in a colander, sprinkle them well with salt, and let them sit for an hour in the sink, while the salt draws out the bitter juices.
2
Rinse and pat them dry.
3
Set pasta water to heat, salt it when it boils, and cook the bucatini.
4
While doing this, skin and crumble the sausage into a pan, add the eggplant and a couple of tablespoons of olive oil, and saute the mixture until the sausage begins to brown and the eggplant has wilted.
5
Add the tomatoes, thyme, and continue cooking covered for about 10 minutes, adding a little more liquid if the sauce looks like it's drying out.
6
When the pasta is done, season it with the sauce and serve it with the cheese on the side.
511
kcal
Calories
10
g
Fat
76
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 350 g bucatini pasta, 8 ounces fresh mild pork sausage, 2 eggplants, 250 g canned tomatoes, and more.
Yes, Bucatini Con Melanzane E Salsiccia falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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