Pappardelle with Lamb Sausage, Eggplant and Tomato
(serves 4)
Pappardelle is my favourite type of pasta, smooth thin ribbons of pasta coated in delicious sauce. I'm often disappointed when i go to restaurants because it turns out cloggy or over-cooked, but when it's done right ~ buonissimo!!
I've never really been a sausage fan, but i learnt this great way of using sausages by watching my italian friend; remove the skin and squeezing the inside meat into small chunks (like mini-meatballs) and sauté, using the oil from it to flavour the rest of the sauce! Genius!
Prep time: 10 min
Cooking time: 30 min
Ingredients:
4 lamb sausages (I used lamb, mint and rosemary)
1 medium eggplant
1x400g can tomatoes
400mL passata
300-400g pappardelle (best when made fresh or sliced from fresh lasagne sheets)
2 sprigs of basil to garnish
Method:
1. Heat a pan on medium heat, put in a very thin layer of oil.
2. Remove skin from sausages and squeeze out small chunks into the pan.
3. Cook sausages for 3- 5minutes, searing the outside.
4. Cut the eggplant into 1cm squares. Add into the pan, and cook for 1-2 minutes.
5. Add the can of tomatoes and the passata, bring to the boil then simmer for 10-15 minutes, allowing time for the eggplant to soften and absorb flavour. Can add a bit of sugar, salt and pepper to taste.
6. When the sauce is done, boil water in a pot, salt generously then add the pasta.
7. Cook for 2-3 minutes, tasting every 30 sec after to make sure you take it off the heat when it is al dente!
8. Mix it into the sauce, adding some olive oil as well.
9. Garnish with basil and serve immediately!
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