This hearty sausage and eggplant pasta recipe is the perfect healthy comfort food. Gluten-free and filled with a variety of Italian flavours and textures, this simple meal is sure to be a hit on a cozy night. It comes together in under 30 minutes!
This gluten-free Italian sausage and eggplant pasta is inspired by one of my favourite chefs, Giada De Laurentiis. I could spend hours watching her cook or browse her many cookbooks. She made a similar recipe on her Food Network show, and I just had to make it gluten-free!
This recipe is spicy, soft, and peppery. Everyone who has enjoyed this pasta has loved it. Easy to make with simple, whole ingredients—you could have this comforting Italian meal in under 30 minutes. Plus half of that time is hands-off cooking! Keep reading to learn how easy it is to make.
Looking for more gluten-free pasta inspo? Try my vegan spicy vodka sauce, vegan pumpkin pasta, or this summery pasta salad.
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Why You'll Love This Recipe
- Simple, whole ingredients. Real food with real flavour.
- 30 minute meal. And half of that time is hands off simmering!
- Easily gluten-free and dairy-free. Use gluten-free pasta and/or omit the parmesan.
- Cozy and delicious. This is the perfect winter comfort meal that's healthy!
Ingredient Notes
Here is everything you'll need to make this Italian sausage and eggplant pasta:
- Eggplant: Choose a small to medium sized one.
- Hot Italian sausages: Feel free to use mild or honey garlic if you don't enjoy the spice. Ensure your sausages are gluten-free.
- Gluten-free pasta: I often use fusilli or rigatoni because I like a short noodle with this sauce. I combined two types of rigatoni for these photos.
- Crushed or strained tomatoes: I used passata here which is strained tomatoes.
- Basil: Fresh is best but dried will work.
- Red pepper flakes: Use however much spice you like.
- Parmesan cheese: Omit for dairy-free.
Substitutions
There are a few ways to change up this pasta dish depending on your preferences. Here are some substitution suggestions:
- Dairy-free: Omit the parmesan or use a dairy-free replacement.
- Less spice: Use mild sausage and reduce or omit the chili flakes.
- No eggplant? Try zucchini! Still salt and pat dry.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make this sausage and eggplant pasta.
(1) Wash and dice the eggplant. Toss with a generous amount of salt and let it sit in a colander over the sink or a bowl for 5 minutes to draw the moisture out. Then rinse and pat dry with paper towels.
(2) Remove the sausages from the casings and brown on medium heat in a large skillet (or pot) with 1 tablespoon olive oil.
Once the sausage is done, remove it from the skillet and let sit on a plate. Begin to boil the water for your pasta.
(3) Add the remaining olive oil to the skillet with the eggplant and sauté on medium heat.
After about 5 minutes, add the onion and garlic to the skillet with additional olive oil as needed. The eggplant will absorb a lot. Cook for 3 minutes.
(4) Add the jar of tomatoes to the skillet along with all of the spices. Stir, cover, and simmer on low for about 15 minutes while the pasta cooks.
(5) When the water is ready, add the pasta and cook according to package instructions.
(6) Save ½ cup of the pasta water. Drain and rinse the pasta before adding it to the skillet. Toss with parmesan cheese and pasta water.
Plate and garnish with additional red pepper flakes, parmesan, and fresh basil. Enjoy fresh!
How to Serve
This pasta dish is best served hot, fresh off the stove, and is hearty enough to be enjoyed as the main dish. Here are some great gluten-free side dishes to go with it:
- Gluten-Free Garlic Bread or Gluten-Free Focaccia Bread—both perfect for dunking in the sauce!
- Roasted Potatoes and Broccoli
- Air Fryer Potato Wedges
- Air Fried Zucchini Fries
- Beet and Goat Cheese Salad or Gluten-Free Pasta Salad—pasta and salad combo?
- and more gluten-free sides here!
Storage & Freezing
Storage: Allow the leftover pasta to cool and store in an airtight container in the fridge for up to 2 days. Reheat on the stove or in the microwave.
Freezing: Freezing leftover pasta is not recommended, since the eggplant and pasta may become an unpleasant texture when thawed.
Expert Tips
Here are some of my top tips and tricks for successful pasta & sauce:
- Generously salt the eggplant & let it sweat for at least 5-10 minutes. This will make it less bitter tasting, and will draw moisture out so your sauce isn't too watery. Pat dry with a paper towel before tossing into the sauce.
- Cook the onions and garlic in the sausage fat. Amazing flavour, and only one skillet needed!
- Use a short pasta like fusili or rigatoni so you can scoop the sauce with every bite.
- Cook the pasta for 1-2 minutes less than the package states, then let it finish cooking in the sauce. So it soaks in all that flavour!
- Save some pasta water. This will help the sauce coat the noodles.
Frequently Asked Questions
Salting the eggplant before cooking draws out moisture and prevents the eggplant from tasting too bitter, along with preventing the sauce from becoming too wet. We then rinse and pat the eggplant dry so it does not taste too salty.
You don't have to—I don't! But the skin can taste bitter to some people. If in doubt, peel before dicing.
Note that while I haven't tried it, I think this should work! Make the pasta and sauce per the recipe instructions, cooking the pasta 1-2 minutes less than the package says. Transfer the mixed pasta & sauce to a greased baking dish, top with shredded mozzarella and parmesan, and bake at 375ºF until the cheese is bubbly and melted. Enjoy!
This gluten-free sausage and eggplant pasta is the perfect healthy comfort food. Made in under 30 minutes, it is totally attainable for a weeknight dinner. Your family is sure to enjoy this cozy meal!
More Gluten-Free Pasta Recipes:
- Easy Vegan Mac and Cheese
- Vegan Spicy Vodka Sauce
- Vegan Pumpkin Pasta Sauce
- Spinach and Basil Pesto Pasta
- Vegan Mushroom Cream Sauce
More Gluten-Free Mains
Have you made this sausage and eggplant pasta? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
Skillet Sausage and Eggplant Pasta
Ingredients
- 1 medium size eggplant
- 3-4 hot Italian sausages about 1 lb, ensure they are gluten-free
- 3 tablespoon olive oil
- ½ onion diced
- 2 teaspoon minced garlic
- 1 lb (450g) gluten-free pasta I often use fusilli or rigatoni
- 1 jar or can crushed or strained tomatoes
- salt & pepper to taste
- 2 teaspoon dried basil or a few leaves of fresh basil
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon red pepper flakes
- ½ cup parmesan cheese omit for dairy-free
Instructions
- Wash and dice the eggplant. Toss with a generous amount of salt and let it sit in a colander over the sink or a bowl for 5 minutes to draw the moisture out. Then rinse and pat dry with paper towels.
- Remove the sausages from the casings and brown on medium heat in a large skillet (or pot) with 1 tablespoon olive oil.
- Once the sausage is done, remove it from the skillet and let sit on a plate. Begin to boil the water for your pasta. Add the remaining olive oil to the skillet with the eggplant and sauté on medium heat.
- After about 5 minutes, add the onion and garlic to the skillet with additional olive oil as needed. The eggplant will absorb a lot. Cook for 3 minutes.
- Add the jar of tomatoes to the skillet along with all of the spices. Stir, cover, and simmer on low for about 15 minutes while the pasta cooks.
- When the water is ready, add the pasta and cook according to package instructions.
- Save ½ cup of the pasta water. Drain and rinse the pasta before adding it to the skillet. Toss with parmesan cheese and pasta water.
- Plate and garnish with additional red pepper flakes, parmesan, and fresh basil. Enjoy fresh!
Notes
- No eggplant? Try zucchini! Still salt and pat dry.
- Dairy-free: Omit the parmesan, or use a dairy-free alternative.
- Storage: Allow the leftover pasta to cool and store in an airtight container in the fridge for up to 2 days. Reheat on the stove or in the microwave.
- Freezing: Freezing leftover pasta is not recommended, since the eggplant and pasta may become an unpleasant texture when thawed.
Let us know what you think!