Prep Time
30 Mins
Yield
4 servings

How to Make It

Step 1

In a large skillet, heat the olive oil over medium heat.

Step 2

Add the eggplant and season with salt and pepper. Cook for about 10 minutes, until it becomes soft.

Step 3

Stir in the sausage and fry for 2 minutes. Add beer and bring to a boil. Reduce the liquid by half.

Step 4

Add the peas, reduce to a simmer, cover and cook for 2 minutes. Stir the cooked pasta into the sauce.

Step 5

Transfer to a serving bowl and sprinkle with Parmesan.

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