Рет қаралды 241
Pasta alla Siciliana
(Makes 6 servings)
INGREDIENTS
1 pound pasta like rigatoni penne, fusilli, etc.
2 grilled or roasted chicken breasts and 3 grilled sausage links cut into slices.
28 ounce can of crushed plum tomatoes
1 large eggplant, cubed
1 medium onion, diced
4 cloves garlic, minced
16 oz fresh mozzarella cut into cubes
¼ cup grated parmesan cheese
¼ cup torn basil
2 teaspoon kosher salt plus more to taste
¼ tsp crushed red pepper flakes optional
Olive oil
Directions
Preheat the oven to 400°
Cut the eggplant into 1 inch cubes. Toss with olive oil and season with salt and pepper to taste.
Spread the eggplant out, without crowding, on a baking sheet and bake for 25 minutes at 400°.
In a large pot, sauté the onions in olive oil until translucent.
Add the garlic and cook for 1 minute.
Add the crushed tomatoes, red pepper flakes and the chicken and sausage. Simmer for about 1 hour.
Season the sauce with salt to taste.
After the sauce has simmered for about 30 minutes add the roasted eggplant and continue to simmer.
In a large pot of salted water, cook your pasta to al dente.
Add the pasta to the sauce and mix well. If dry add some pasta water.
Add in the basil, cubed mozzarella and grated cheese. Serve immediately.