Ziti & Candy-but-Sizzling Sauce with Sausage & Eggplant

Ingredients

  • 1 medium eggplant

  • Salt

  • 2 tbsp. olive oil

  • 1 lb. sweet Italian sausage with fennel, casings eradicated

  • 1 microscopic onion, finely chopped

  • 3 cloves garlic, chopped

  • 1 can (28 oz.) Italian tomatoes

  • A few leaves of basil, torn

  • 3 to 4 tbsp. chopped hot Italian cherry pepper rings plus 2 tbsp. brine, or 3 tbsp. Cento Cherry Pepper Hoagie Spread

  • 1 lb. ziti with lines (rigate)

  • Grated Parmigiano-Reggiano, for tossing and serving

  • EVOO, for serving

Instructions

  • Step 1

    The exhaust of a vegetable peeler, peel half of the pores and skin off the eggplant in long strips, leaving a strip of pores and skin between peeled sections. (The eggplant will explore striped.) Nick the eggplant and toss with salt. Let the eggplant drain on a kitchen towel whereas you delivery the sauce.

  • Step 2

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

  • Step 3

    Heat a huge saucepot or skillet over medium-high to high. Add the olive oil, two turns of pan. Add the sausage and cook dinner, stirring as soon as in a whereas and breaking the meat up with a wood spoon, unless browned, about 5 minutes. Squeeze the excess liquid from the eggplant and add to the saucepot. Add the onion and garlic. Duvet in part and cook dinner, stirring as soon as in a whereas, unless the greens soften, about 5 minutes. Add the tomatoes and cook dinner, stirring as soon as in a whereas and breaking the tomatoes up with the spoon, unless the sauce thickens, about 5 minutes. Wilt within the basil and accelerate within the cherry peppers and brine.

  • Step 4

    Salt the boiling water and add the pasta. Cook unless 1 minute shrinking of the package deal directions. Reserve 1 cup of the cooking water, then drain.

  • Step 5

    Add the pasta, cooking water, a fat handful of cheese, and a swirl of EVOO and toss unless the pasta is coated. Relieve in shallow bowls and circulate more cheese at the desk.