Penne With Eggplant, Peas And Sausage

1. 1

   In a large skillet, heat the olive oil over medium heat.

2. 2

   Add the eggplant and season with salt and pepper. Cook for about 10 minutes, until it becomes soft.

3. 3

   Stir in the sausage and fry for 2 minutes. Add beer and bring to a boil. Reduce the liquid by half.

4. 4

   Add the peas, reduce to a simmer, cover and cook for 2 minutes. Stir the cooked pasta into the sauce.

5. 5

   Transfer to a serving bowl and sprinkle with Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.