Penne with Sausage & Eggplant Bolognese

 

Here’s a full recipe for Penne with Sausage & Eggplant Bolognese—a wealthy, hearty pasta dish with meaty, savory flavors balanced by the soft, slightly sweet eggplant.

 

Ingredients (Serves four)

For the Bolognese:

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium eggplant, reduce into 1-inch cubes

400 g (14 oz.) Italian sausage (mild or highly spiced), casings removed

1 carrot, finely diced

1 celery stalk, finely diced

1 can (four hundred g / 14 ounces) beaten tomatoes

2 tbsp tomato paste

half of tsp dried oregano

half tsp dried thyme

1/four tsp red pepper flakes (non-compulsory)

Salt and pepper to taste

1/2 cup purple wine (optional, however adds intensity)

1/4 cup fresh basil or parsley, chopped

For the pasta:

four hundred g (14 ounces) penne

Salt for pasta water

Grated Parmesan or Pecorino for serving

Instructions

1. Prepare the eggplant:

Sprinkle eggplant cubes with a pinch of salt and let sit down for 15–20 minutes to draw out bitterness. Pat dry with paper towels.

2. Cook the pasta:

 Boil a large pot of salted water. Cook penne in line with package instructions till al dente. Drain and set apart, reserving half of cup pasta water.

3. Make the Bolognese:

Heat olive oil in a large skillet or saucepan over medium warmness.

Add onion and garlic; sauté until tender and fragrant, about 3–four mins.

Add diced carrot and celery; cook dinner for some other 3–four mins.

Push vegetables to the facet and add sausage. Cook, breaking it up with a spoon, till browned.

Stir inside the eggplant cubes and prepare dinner for 5–7 mins until they begin to melt.

Pour in crimson wine (if the use of) and simmer for two–three minutes to reduce barely.

Stir in overwhelmed tomatoes, tomato paste, oregano, thyme, and crimson pepper flakes. Simmer on low for 15–20 minutes, till sauce thickens and flavors meld.

Season with salt and pepper, then stir in fresh basil or parsley on the give up.

4. Combine pasta and sauce:

Toss the cooked penne with the sausage and eggplant Bolognese. Add reserved pasta water a touch at a time if the sauce seems too thick.

5. Serve:

Plate the pasta, sprinkle with grated Parmesan or Pecorino, and drizzle with a chunk of olive oil if favored.

✅ Tips:

You can roast the eggplant one at a time for extra intensity of taste.

For a lighter version, use turkey or fowl sausage.

If you need, I also can provide you with a one-pan shortcut version that’s quicker however still fantastic flavorful. It’s best for a weeknight dinner. Do you need me to do that.