Pennoni with aubergines and crumbled sausage
Penne with aubergine and sausage is an exquisite dish rich in taste and substance, to be prepared on particularly important occasions. The eggplant and sausage sauce is a real triumph of flavors, enhanced by the aromas and enhanced by the penne. And if you want to switch from meat to fish, try the formidable pasta with eggplant and mussels. The delicious penne with aubergine and sausage is prepared by browning the sausage with the aubergine and tomatoes and using the sauce obtained to season the boiled pasta al dente. Here are the steps of the recipe for penne with eggplant and sausage illustrated in detail and in great detail.
Ingredients
Penne rigate 400 g Salt to taste Aubergine 1 Sausage 400 g Extra virgin olive oil 2 tablespoons Tomato pulp 500 g Basil a few leaves Garlic 2 cloves Celery 1 White onion 1 Parmigiano Reggiano 50 g Pepper to taste
Preparation
Cut the aubergines into cubes, then put them in a colander sprinkling them with salt to remove the excess liquid and let them rest for about thirty minutes. Pour the oil into a pan over medium heat, as soon as it is hot, add the crumbled sausage, letting it brown for a few minutes, then add the chopped garlic, onion and celery and continuing to cook. Squeeze the aubergines and add them to the sauce, cooking for another 10 minutes before adding the tomatoes and basil, season with salt and pepper and continue cooking over low heat. In the meantime, boil the penne al dente in plenty of lightly salted water, drain them, keeping some of the cooking water and add them to the sauce, stirring them for 4 or 5 minutes before serving hot on the table.
Penne with aubergine and sausage is an exquisite dish rich in taste and substance, to be prepared on particularly important occasions. The eggplant and sausage sauce is a real triumph of flavors, enhanced by the aromas and enhanced by the penne. And if you want to switch from meat to fish, try the formidable pasta with eggplant and mussels. The delicious penne with aubergine and sausage is prepared by browning the sausage with the aubergine and tomatoes and using the sauce obtained to season the boiled pasta al dente. Here are the steps of the recipe for penne with eggplant and sausage illustrated in detail and in great detail.
Ingredients
Penne rigate 400 g
Salt to taste
Aubergine 1
Sausage 400 g
Extra virgin olive oil 2 tablespoons
Tomato pulp 500 g
Basil a few leaves
Garlic 2 cloves
Celery 1
White onion 1
Parmigiano Reggiano 50 g
Pepper to taste
Preparation
Cut the aubergines into cubes, then put them in a colander sprinkling them with salt to remove the excess liquid and let them rest for about thirty minutes. Pour the oil into a pan over medium heat, as soon as it is hot, add the crumbled sausage, letting it brown for a few minutes, then add the chopped garlic, onion and celery and continuing to cook. Squeeze the aubergines and add them to the sauce, cooking for another 10 minutes before adding the tomatoes and basil, season with salt and pepper and continue cooking over low heat. In the meantime, boil the penne al dente in plenty of lightly salted water, drain them, keeping some of the cooking water and add them to the sauce, stirring them for 4 or 5 minutes before serving hot on the table.
No comments:
Post a Comment