Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant

Ingredients

  • 1 medium eggplant

  • Salt

  • 2 tablespoon. olive oil

  • 1 pound. sweet Italian sausage with fennel, housings eliminated

  • 1 little onion, carefully sliced

  • 3 cloves garlic, sliced

  • 1 can (28 oz.) Italian tomatoes

  • A coupleof leaves of basil, torn

  • 3 to 4 tablespoon. sliced hot Italian cherry pepper rings plus 2 tablespoon. saltwater, or 3 tablespoon. Cento Cherry Pepper Hoagie Spread

  • 1 pound. ziti with lines (rigate)

  • Grated Parmigiano-Reggiano, for tossing and serving

  • EVOO, for serving

Directions

  • Step 1

    Using a veggie peeler, peel half of the skin off the eggplant in long strips, leaving a strip of skin inbetween peeled areas. (The eggplant will appearance striped.) Chop the eggplant and toss with salt. Let the eggplant drain on a kitchenarea towel while you start the sauce.

  • Step 2

    Bring a big pot of water to a boil for the pasta. 

  • Step 3

    Heat a big saucepot or fryingpan over medium-high to high. Add the olive oil, 2 turns of pan. Advertisement