Cavatelli With Italian Sausage and Eggplant recipe (Pasta)


Yield: 6 servings

1 lb Italian sausage
2   cubed eggplants
8 oz cavatelli
1 cup shredded mozzarella cheese
1   onion
2   minced garlic cloves
½ teaspoons crushed red pepper
8 oz tomato sauce
½ cups water
1 tablespoon dried parsley

Posted by Art99 on Jan 17, 2011


Grease a 2 quart casserole. Heat a large skillet over medium-high heat until hot. Add sausage, cook and stir, breaking the sausage into small pieces. Add onion, garlic, and crushed red pepper, cook for an additional minute. Add eggplant, cook for an additional 5 minutes. Stir in both cans of tomato sauce, plus your water, cook for an additional 10 min. While sausage is cooking, prepare your pasta. Drain pasta and toss with sauce when both are finished. Place half of the mixture in casserole, top with half each parsley and cheese. Create a second layer with the remaining pasta mixture, sprinkle with remaining parsley and cheese. Cover with foil. Bake 15 to 20 min.

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