Penne With Eggplant And Sausage (Penne Con Melanzane E Salsiccia

1. 1

   Saute eggplant and garlic in olive oil until the eggplant is tender. Remove to a plate.

2. 2

   In the same pan, cook the sausage.

3. 3

   Add the red wine, using it to deglaze the pan. Reduce slightly.

4. 4

   Add the broth and the tomatoes, crushing the tomatoes by hand into the pan.

5. 5

   Return eggplant to the sauce. Salt to taste.

6. 6

   Simmer until flavors blend and sauce has thickened slightly.

7. 7

   Serve over cooked penne or other pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.