Skillet Sausage and Eggplant Pasta

fork in a bowl of sausage and eggplant pasta.

5 from 1 vote

Skillet Sausage and Eggplant Pasta

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Low Lactose

Servings:

Calories: 856kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimate.

Nutrition