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Active Time
35 MIN
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Total Time
35 MIN
This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.
Ingredients
Makes 4 servings
Step 1
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
Step 2
Prick the sausage links in a few places with a fork. Brush the peppers and eggplant slices all over with olive oil and season with salt and pepper.
Step 3
Oil the grill grates, then grill the sausage over moderate heat, turning frequently, until browned and cooked through, about 15 minutes. Transfer to a cutting board and let cool slightly.
Step 4
Meanwhile, grill the peppers over high heat, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool slightly.
Step 5
Grill the eggplant over high heat until dark brown grill marks form, about 4 minutes. Flip and grilled until charred and the eggplant is tender, 3 to 4 minutes longer. Transfer to the cutting board.
Step 6
Slice the sausages about 1/3 inch thick and transfer to a large serving bowl. Dice the eggplant and add it to the sausage. Peel the peppers, then discard the stems and seeds; slice into bite-sized strips and add it to the sausage and peppers.
Step 7
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water and drain. Add the pasta and the 2 tablespoons olive oil to the bowl and toss. Add the 1 ounce of cheese and toss again, adding pasta water, little by little, if you need to loosen the pasta sauce. Season with salt and pepper, add the basil and transfer to bowls. Serve the pasta, passing more cheese at the table.
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Reviews (7)
Back to TopDelicious!! Works also if you roast the eggplant.
sheri.zabolotsky6280
New Jersey
7/23/2019
Loved this, made it by roasting all the veggies in the oven at 425 degrees. I used 4 baby eggplants and per another review, I also added onion to the roasting mix plus whole garlic cloves (skins on) which I smeared and added to the pasta before the other veggies. I used vegetarian hot sausage and it was fine (sliced; added the last 5 min.). The only other addition I made was to add crushed red pepper to add some heat. A keeper! Bet it's great on the grill but the oven was fine! I should say that I hate to see significant changes to recipes and then a rating of the original. Still, I felt these were minor changes and didn't affect the basic recipe too much. 4 stars!
christine67
Wilmington, NC
7/6/2016
Good stuff. Kind of a hassle to make. I think the traditional sausage and peppers would have been good enough by itself. Eggplant is such a pain to do right, why bother only to lose it amidst the other strong flavors? Note - I roast eggplant by salting first, placing on paper towels to draw out the moisture and bitterness, then brushing with olive oil and baking (or broiling if you're attentive) til sweet and soft. Also, I always crumble Italian sausage in a pan. The idea of slicing is just weird... The flavors were good.
Anonymous
Takoma Park
3/11/2016
Was very good and simple. Won't skimp on the eggplant next time.
jamiek22
11/4/2014
This was very easy and very tasty. Used bow tie noodles. Had some portabella mushrooms and roasted them. Also quarter an onion and roasted it. Added both to the dish. Also, had standard eggplant, but it worked just as well. Coated all vegetables with olive oil before roasting. Everyone liked the dish.
cdebart
Clear Lake, Iowa
8/17/2014
Very nice recipe. I was surprised at how well the eggplant complemented the other flavors. I chose hot sausage and might end up using some hot peppers next time to give it an extra kick, but it would be great with sweet sausage as well.
DuncmanG
San Diego, CA
7/19/2014
I have made this type of pasta/veggie recipe many times and your recipe was great. Wondered why you mentioned soaking a bamboo stick; didn't see mention of it anywhere.
Anonymous
Phila., PA
7/17/2014
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