Best 6 Sausage Eggplant Pasta Sauce Recipes

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Indulge in a symphony of flavors with our versatile Sausage Eggplant Pasta Sauce. This delectable sauce boasts three variations, each bursting with unique ingredients and tantalizing tastes.

The Classic Sausage Eggplant Pasta Sauce is a harmonious blend of savory sausage, tender eggplant, sweet bell peppers, and aromatic onions, simmered in a rich tomato sauce. Experience the hearty and comforting flavors that make this a timeless favorite.

For a vegetarian delight, the Vegetarian Sausage Eggplant Pasta Sauce offers a medley of flavorful and satisfying ingredients. Meatless sausage, succulent eggplant, vibrant bell peppers, and fresh herbs come together in a rich tomato sauce, creating a symphony of textures and tastes.

Finally, the Vegan Sausage Eggplant Pasta Sauce caters to plant-based enthusiasts with its vibrant and wholesome ingredients. Vegan sausage, tender eggplant, colorful bell peppers, and a medley of herbs and spices blend seamlessly in a luscious tomato sauce, delivering a guilt-free indulgence that bursts with flavor.

Whether you prefer a classic, vegetarian, or vegan option, our Sausage Eggplant Pasta Sauce trio offers a culinary journey that satisfies every palate. Prepare to tantalize your taste buds and embark on a flavorful adventure with these delectable recipes.

Here are our top 6 tried and tested recipes!

SWEET SAUSAGE AND EGGPLANT PENNE



Sweet Sausage and Eggplant Penne image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 medium firm eggplant
Salt
2 tablespoons EVOO, plus some for drizzling
1 pound Italian sweet sausage with fennel
3 to 4 cloves garlic, finely chopped
1 rib celery from heart, finely chopped
1 small onion, finely chopped
Pepper
One 32-ounce can crushed San Marzano tomatoes
A few fresh basil leaves, torn
Chicken stock, optional
1 pound penne or whole grain penne
Parmigiano-Reggiano, grated

Steps:

  • Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
  • Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
  • Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
  • To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.

SAUSAGE AND EGGPLANT FUSILLI



Sausage and Eggplant Fusilli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound fusilli or cannolicchi pasta
1 medium eggplant, cut into 1/3-inch dice
1/4 cup olive oil
12 ounces sweet Italian sausage, casings removed
1 shallot, diced
1 clove garlic, smashed
One 14-ounce can cherry tomatoes, such as Mutti
1 cup freshly grated Parmesan
1 cup grated smoked provolone

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
  • Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
  • Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
  • Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

SAUSAGE EGGPLANT PASTA SAUCE



Sausage Eggplant Pasta Sauce image

I made this last night to serve over fusilli and my husband just scarfed it down, which is very rare for him. This make enough for two or three meals so is good for putting in the freezer.

Provided by Irmgard

Categories     Pork

Time 1h10m

Yield 4 cups

Number Of Ingredients 10

1 lb eggplant, cubed
3/4 teaspoon salt
12 ounces hot Italian sausage
3 tablespoons extra virgin olive oil
1 onion, diced
1 celery rib, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
28 ounces whole tomatoes

Steps:

  • In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes.
  • Pat dry with a paper towel and set aside.
  • Remove the casings from the sausage.
  • In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
  • Brown the sausage, breaking up any large chunks.
  • With a slotted spoon, transfer to a paper towel-lined plate.
  • Drain the fat from the pan.
  • Heat the remaining oil in the same pan over medium heat.
  • Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes.
  • Add the tomatoes, breaking up with a spoon.
  • Return the sausage to the pan and bring to a boil.
  • Reduce the heat and simmer until thickened, about 35 minutes.

EGGPLANT BOLOGNESE



Eggplant Bolognese image

Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!

Provided by Cindy Anschutz Barbieri

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h15m

Yield 6

Number Of Ingredients 14

¼ cup olive oil, divided
3 links pork sausage, casings removed
½ pound ground beef
2 pounds eggplant, peeled and chopped
1 small yellow onion, chopped
3 cloves garlic, minced
1 ½ teaspoons sea salt
¾ teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can petite diced tomatoes
1 teaspoon dried parsley
1 teaspoon dried oregano
1 ½ teaspoons dried basil

Steps:

  • Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
  • Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
  • Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g

EGGPLANT PASTA SAUCE



Eggplant Pasta Sauce image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!

Provided by Engrossed

Categories     Sauces

Time 1h15m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil (original has 1/2 cup!)
3 garlic cloves, minced
1 medium eggplant, unpeeled and chopped (about 1 lb.)
2 medium green bell peppers, seeded and diced
3 cups tomatoes, peeled and chopped
3/4 cup black olives, sliced
4 tablespoons capers, rinsed
1 -2 teaspoon dried oregano
1/2-1 teaspoon dried basil
salt, to taste
fresh ground black pepper, lots to taste
12 ounces tomato paste
2 cups dry white wine or 2 cups vegetable broth, more if needed

Steps:

  • Heat olive oil over medium-low heat in a large skillet. Add garlic.
  • Add eggplant and bell peppers and toss.
  • Stir in tomatoes, olives and capers.
  • Add remaining ingredients, stir and cover.
  • Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.

PASTA WITH EGGPLANT SAUCE



Pasta with Eggplant Sauce image

This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1 large eggplant, cut into 1-inch cubes
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, chopped
1/4 cup olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1/2 cup dry red wine or chicken broth
1 can (6 ounces) Italian tomato paste
1 can (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
3/4 pound thin spaghetti
Grated Parmesan cheese

Steps:

  • In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the sauce will be. Choose ripe eggplants, sweet sausage, and fresh herbs.
  • Don't overcrowd the pan: When browning the sausage and eggplant, be sure to do it in batches if necessary. Overcrowding the pan will prevent the ingredients from browning properly.
  • Simmer the sauce for at least 30 minutes: This will allow the flavors to meld and develop.
  • Add a little bit of cream or milk at the end: This will help to create a creamy, rich sauce.
  • Serve the sauce over your favorite pasta: This recipe is great with spaghetti, penne, or rigatoni.

Conclusion:

This sausage eggplant pasta sauce is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a special occasion. The combination of sausage, eggplant, and tomatoes is sure to please everyone at the table. So next time you're looking for a new pasta sauce recipe, give this one a try. You won't be disappointed!

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