Wednesday, October 31, 2018


Sunday, October 28, 2018


If you like Italian sausage and eggplant, you will love this sauce over pasta. Dinner ready in 30 minutes!

1 medium firm eggplant, cut into 1-inch cubes
1 T sea salt
¼ cup avocado oil
1 lb Italian sweet sausage, casings removed
1 large shallot, diced
3 cloves garlic, minced
1 t red pepper flakes, or to taste
1 t dried oregano
2 14-oz cans cherry tomatoes
1 cup red wine
½ cup finely diced fontina cheese
1 cup grated Pecorino Romano cheese
Sea salt and freshly ground pepper
Fresh basil leave, chiffonade for garnish

Toss the eggplant with the tablespoon of salt in a colander.
Let colander sit for in sink 15 minutes, then rinse with cold water and let drain again and then blot dry between paper towels.

Meanwhile, heat oil in a wide skillet over medium heat.  Add the sausage, breaking up with a wooden spoon and cook until brown, about 8 minutes.
Removed with a slotted spoon to a large bowl and set aside.

Add the eggplant and cook for 5 minutes or until golden brown.
Add the shallot and cook another 2 minutes, then add the garlic, red pepper flakes, and oregano and cook another minute.

Return the sausage to the pan and stir to combine.
Add the two cans of cherry tomatoes, breaking up with a spoon as they cook.
Add the red wine and simmer another 10 minutes.

Meanwhile, bring a pot of salted water to a boil and add 1 lb fusilli pasta and cook until al dente, about 8 minutes.

Drain pasta, saving some of the pasta cooking water in a cup.
Add pasta to pan and add a little pasta water as needed.

Add the grated cheese and season to taste with salt and pepper.

Spoon into individual bowls and sprinkle with basil.

Serves 4

Sunday, October 14, 2018


Thursday, October 11, 2018


This dish comes together in about 40 minutes, which makes it perfect for a weeknight dinner. I think this will be one of your favorites. I use two skillets, but you can use just one large skillet, and you will have to wash it after you finish cooking the sausages. If it's just the two of you, make the entire recipe and have it another weeknight for dinner...that works for us making life easier.  Penne translates to "quills" or "pens". You will find penne pasta in two forms, lisce (smooth) or rigate (furrowed)

1 lb Italian sausage (about 5 links)
2 T extra-light olive oil, divided
1 large yellow onion, cut in half and sliced
2 medium red bell peppers, chopped
2 cloves garlic, minced
2 t freeze-dried or fresh oregano 
1 cup dry red wine
1 lb penne pasta
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Fresh basil leaves, coarsely chopped, for garnish
Grated Pecorino Romano cheese or Parmigiano-Reggiano cheese

In a skillet, heat half of the oil over medium heat. 
Add the sausages and cook for about 20 minutes, turning often. 
Remove to a cutting board and let cool.

In a large skillet that will hold the sauce and pasta, add the rest of the oil and sauté the onion for 5 minutes.
Add the bell peppers and sauté another 5 minutes.
Add the garlic and continue to cook another minute.
Turn off heat to the skillet while slicing sausages.

Slice the sausages diagonally into bite-size pieces and return to the skillet along with any juices on the cutting board.
Add the oregano and wine and cook for another 5 minutes.
Season to taste with salt and pepper.

Meanwhile boil penne in salted water for about 8 to 9 minutes, until al dente.
Drain and add to the skillet with the rest of the ingredients.

Divide between four warm pasta bowls and drizzle with a little extra-virgin olive oil.
Sprinkle with the basil leaves, grated cheese, and serve.

Serves 4