Whole-Wheat Penne with Sausage, Eggplant and Olives

Whole-Wheat Penne with Sausage, Eggplant and Olives Recipe

Yield:

Serves 4

Recipe Time

Prep: 15 Minutes
Cook: 48 Minutes

Nutritional Information

Calories 405
Fat 11 g
Satfat 3 g
Protein 19 g
Carbohydrate 61 g
Fiber 12 g
Cholesterol 28 mg
Sodium 837 mg

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

Preparation

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.

Note:

December 2010
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