Bucatini And A Sausage And Eggplant Aubergine Sauce Recipes

BUCATINI WITH SAUSAGE AND PEPPERS

Steps:

• 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium-high heat, add the olive oil. Add the sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper, and yellow bell pepper and cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.
• 2. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano and season with salt and red pepper flakes. Adjust the heat to maintain a simmer and cook until thick and flavorful, about 20 minutes.
• 3. When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

BUCATINI WITH EGGPLANT (AUBERGINE)

Steps:

• Heat oil in heavy sauté pan over medium heat. Stir in onion. Cook until softening and add garlic. When onion begins to turn golden, stir in eggplant and cook for five minutes, stirring. Season with salt and pepper.
• Add tomatoes, olives and basil and simmer over medium heat until tomatoes soften.
• Cook bucatini in rapidly boiling, salted water until al dente, about 8 minutes. Drain well in colander.
• Put pasta in serving bowl. Add the eggplant mixture. Toss and sprinkle with breadcrumbs.

BUCATINI, AND A SAUSAGE-AND-EGGPLANT (AUBERGINE) SAUCE

Steps:

• Peel and cut the eggplant into ¾ inch cubes, put the pieces in a colander, sprinkle them well with salt, and let them sit for a ½ hour in the sink, while the salt draws out the bitter juices. Rinse and pat them dry.
• Set pasta water to heat, salt it when it boils, and cook the bucatini.
• While doing this, cut the sausage into bite size pieces, add the eggplant and a couple of tablespoons of olive oil, and sauté the mixture until the sausage begins to brown and the eggplant has wilted.
• Add the tomatoes, thyme, basil and continue cooking covered for about 10 minutes, adding a little more liquid if the sauce looks like it's drying out. When the pasta is done, season it with the sauce and serve it with the cheese on the side.