What's New

Recipe Thursday-Penne with Prima Porta Hot Italian Sausage, Eggplant and Pesto

Posted on May 15th, 2014 | Posted in Main Course, Recipes

Penne with Italian Sausage (1 of 1)

This dish was a creation based on fresh, available, ingredients-Penne with Prima Porta Hot Italian Sausage, Eggplant and Pesto! It is a nice, light, pasta dish for Spring. All the flavors melded well together in this light chicken based sauce and with a dab of pesto on each bite you get a burst of creamy basil flavor. The eggplant can easily be substituted for another seasonal vegetable, such as squash or broccoli rabe.

Yield 4-6 Servings
1 pound penne (991545, 2/10#, Napoli)
1 pound fresh Prima Porta hot Italian sausage (remove casings) (HTF3011, 1/10#)
2 tablespoons extra-virgin olive oil (992059, 3LTR)
2 garlic cloves, crushed (03016, 5#)
2 pounds eggplant, peeled and cubed into 1/2-inch pieces (00312, Bushel)
1 cup chicken stock (996679, 32OZ, R.L.Schreiber)
2 tablespoons unsalted butter (880030, 1#)
1/2 cup pesto for serving (990377, 30OZ, Armanino)
Parmesan Reggiano, shredded for serving (CWIT326, 20#, Italian)
Bring a large pot of salted water to a boil over high heat. Cook penne according to directions on the packaging. Reserve 1/4 cup of pasta water and drain pasta in a colander.Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking up the meat with a wooden spoon, until browned, 3 to 4 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Add eggplant and stir. Cover skillet and cook over medium-low heat until eggplant is semi-soft, stirring occasionally, 3 minutes. Season with a pinch of salt. Pour chicken stock into skillet and bring to a boil over medium-high heat. Cook uncovered until liquid reduces to a sauce and eggplant is tender, 2 to 4 minutes.Add cooked penne and butter to skillet and cook over medium-high heat until the pasta is completely coated in the sauce. If it looks too dry, add some of the pasta water. Season to taste with salt if necessary.Serve pasta with a generous spoonful of the pesto and a sprinkling of grated Parmesan.

Recipe from the kitchen of Kristy Mellinger

Leave a Reply