Penne Abruzzo

A delicious dish made with roasted eggplant and hot Italian sausages served over penne.

Ingredients:

1 lbs of penne pasta

1 1/2 lbs hot Italian sausage

3/4 lb eggplant

1/2 tsp of salt

1 tbsp olive oil

6 slices of smoked bacon cut into 1/2 inch pieces

1 large onion chopped

3 cloves of garlic chopped

1 tbsp fresh rosemary

1/2 tsp red pepper flakes

1/2 cup of red wine

1 1/2 cups of tomato sauce

1 tbsp Worcestershire sauce

Freshly ground black pepper

Pinch of sugar (optional)

1. Preheat the oven to 350 F.

2. Slice the eggplant in half lengthwise, and sprinkle with 1/2 tsp of salt and set aside for 30 minutes.

3. Bake the sausage in at 350 F for 10 to 15 minutes and set aside to cool.

4. Remove the salt from the eggplant, brush with olive oil and broil for 7 to 10 minutes or until tender. Allow the eggplant to cool.

5. Bring a large heavy pot of salted water to a boil and add the penne.

6. Heat 2 to 3 tbsp olive oil in a dutch oven or large frying pan.

7. Add bacon to the pot and cook until almost crisp. Add onions, chili pepper flakes, garlic and rosemary. Cook until the onions are tender and light golden.

8. Slice the sausages and cube the eggplant. Add to the onion mixture along with the wine. Simmer a few minutes and then add the tomato sauce and Worcestershire sauce. Simmer for 15 minutes and add the cooked and drained pasta. Simmer the and additional 1 to 2 minutes. 

9. Season with salt and freshly ground pepper and a pinch of sugar if desired.