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Chef Megan Mitchell

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Spicy Eggplant and Sausage Pasta

  • Serves: 8
  • Complexity: medium
  • Print
Spicy Eggplant and Sausage Pasta


  • Kosher salt, to taste
  • EVOO
  • 1 1/4 pound Italian turkey sausage, removed from casings
  • 1 large eggplant, 1/2-inch dice
  • Freshly cracked black pepper, to taste
  • 5 tomatoes on the vine, 1/2-inch dice
  • 1 cup water
  • 1/2 cup packed basil leaves, finely chopped
  • 1/2 tsp. red chili flakes
  • 1 pound maccheroni pugliesi pasta (or any short cut pasta)
  • 3/4 cup freshly grated parmesan cheese, plus more for garnish
  • Baby basil leaves, for garnish


  1. Bring a large stock pot of water to a boil. Liberally season with salt.

  2. Bring a large, 12-inch, high sided nonstick skillet up to heat over medium high. Add in 1-2 tbsp. EVOO along with the sausage breaking it up into small pieces. Cook for 10 minutes, stirring often, until golden brown and cooked through.

  3. Add another 1-2 tbsp. of EVOO to the skillet then add in the eggplant. Sauté for 7-8 minutes or until it begins to soften and turn gold brown. Season with salt and pepper.

  4. Add in the tomatoes, water, basil and chili flakes. Stir together and season with more salt and pepper. Simmer for 15 minutes, stirring often or until the tomatoes break down and form a sauce and the eggplant is tender. If it reduces too quickly turn the heat down to medium low. The sauce should be thick but not dry.

  5. Turn the sauce to low and cook your pasta. Cook per package directions until al dente. Add directly to the skillet and toss, adding some pasta cooking liquid if the skillet looks too dry. Add in the parmesan, toss and taste for seasoning.

  6. Serve in shallow bowls with a sprinkle of parmesan, a drizzle of EVOO and basil leaves.

    Recipe Courtesy of Megan Mitchell

    Paid Partnership with Bonnie Plants

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