Whole-Wheat Penne with Sausage, Eggplant and Olives |
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Prep Time: 15 Minutes Cook Time: 48 Minutes |
Ready In: 63 Minutes Servings: 1 |
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Ingredients:
1 teaspoon extra-virgin olive oil |
2 links chicken sausage, casings removed |
1 clove garlic, minced |
1 small eggplant, chopped |
2/3 cup green and black olives, chopped |
1 28-oz. can whole plum tomatoes |
1 teaspoon sugar |
1/4 teaspoon crushed red pepper |
salt and pepper |
1/2 16-oz. box whole-wheat penne or rigatoni, cooked |
Directions:
1. In a large, heavy pot, warm olive oil over medium-high heat. Add sausage and garlic; sauté, stirring, until sausage has browned, about 5 minutes.
2. Stir in eggplant, olives, tomatoes, sugar and crushed red pepper. Season with salt and pepper. Using a spatula, break tomatoes into chunks. Bring sauce to a boil, reduce heat and simmer until eggplant is soft, 30 to 40 minutes. Serve pasta with sauce.
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