Penne with Egg Plant, Peppers, Mushrooms and Sausage Recipe
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Ingredients: |
Ingredients: 2 red bell peppers, quartered, seeds and stems discarded.
2 tbsp. extra virgin olive oil
salt and freshly ground black pepper
½ cup packed Italian (flat leaf) parsley leaves
1 tbsp. fresh oregano leaves
1 tbsp. fresh thyme leaves, stripped from the stems
1 egg plant
2 garlic cloves, coarsely chopped
1 package (14 ounces ) large with white mushrooms, halved and sliced into thick pieces.
8 ounces Italian turkey sausage, remove from casings, browned sausage in skillet
Grated Parmigiano-Reggiano, to taste
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Directions: |
Directions:1. Heat oven to 400º F. Cut the red pepper quarters into ½ - inch thick diagonal pieces. Place in a large (13 X 9 )
inch baking dish. Drizzle with 1 tbsp. of olive oil; add salt and pepper to taste. Bake until peppers are charred
on edges and tender, stirring occasionally, about 45 minutes, remove from the oven.
2. Meanwhile finely chop the parsley, oregano, thyme and garlic all together; set aside. Heat the remaining 1 tbsp.
oil in a large nonstick skillet. Add the mushrooms and cook, stirring over medium high heat until the mushrooms
are tender and golden brown. Add the chopped herb and garlic mixture; saute, stirring 2 minutes. Sprinkle with
salt and pepper and transfer to a side dish. Wipe out skillet.
3. Crumble the sausage into the skillet and cook, stirring until brown and cooked through; drain off any fat and
discard.
4. cook the pasta in plenty of boiling water until tender. Ladle out ¼ cup of pasta cooking liquid; reserve. Drain the
pasta.
5. In a large deep platter combine the pasta, red pepper mixture, mushrooms and sausage. Add the pasta cooking
liquid to moisten the pasta, as needed. Sprinkle with cheese and serve. |
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