This is such a simple, wonderful, and flavorful pasta dish loaded with chicken sausage, fresh tomatoes, and eggplant in a light sauce.
Author: Jeanie and Lulu's Kitchen
, finely diced
, finely diced
Crushed Red Pepper Flakes
Grated Parmesan Cheese
Get out a large pot and heat the
Olive Oil (1 dash)
over medium-high heat. Add the
Chicken Sausages (1 lb)
, and brown it as you break it up with a spoon. Once it is completely browned, remove it to a plate.
In the same pot, add
. Let them soften and get fragrant for a few minutes. The tomatoes will release their juice and will form a fresh base for the sauce.
Garlic (6 cloves)
and the chicken sausage. Season the mixture generously with
Salt (2 pinches)
Crushed Red Pepper Flakes (2 pinches)
. Stir well, and let it simmer on medium-low heat for about 1 hour.
After nearly an hour, take a pot and bring salted water to a boil. Add the
Farfalle Pasta (1 lb)
and cook for 8 minutes or until it's tender.
Scoop 1/2 cup of pasta water and pour into the pot of sauce, along with the
Grated Parmesan Cheese (1/2 cup)
. Stir well until everything comes together.
Finally, drain the pasta and stir into the sauce.
Transfer the mixture into the bowls and serve immediately.
To roast garlic, pre-heat the oven to 400 degrees F (200 degrees C). Remove the outer layers of the garlic head, and cut off the top to reveal the cloves inside. Drizzle some olive oil on top, wrap in foil, and roast in the oven for about 1 hour.
It can be stored in the refrigerator for several weeks.
Nutrition Per Serving
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