Sausage and Eggplant Penne

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 6
We wanted a new mid-week classic that would be as crowd-pleasing as an unctuous Bolognese but faster. Our cover recipe is built on sautéed sausage meat that coats the noodles in gentle spice, balanced with vegetable content from soft chunks of eggplant and marinated red peppers. Pillows of herbed ricotta go beyond the usual sprinkling of Parmesan for creamy forkfuls that everyone at the table will dream of.



  1. In a small bowl, mix the ricotta and parsley together. Season with salt and pepper. Set aside.
  2. In a large pot of boiling salted water, cook the pasta until al dente. Drain.
  3. Meanwhile, in a large non-stick skillet over medium-high heat, cook the eggplant in 1/4 cup (60 ml) of the oil until golden, about 5 minutes. Season with salt and pepper. Set aside on a plate.
  4. In the same skillet, brown the sausage in the remaining oil, breaking it up with a wooden spoon. Add the eggplant, peppers, broth and tomato paste. Continue cooking for 3 minutes, stirring constantly. Add the pasta and cook for 2 minutes, stirring to coat with the sauce. Adjust the seasoning. Remove from the heat.
  5. Using two spoons, shape the ricotta mixture into 6 dollops and place on top of the pasta. Sprinkle with Parmesan and serve.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.