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Pasta di Salsiccia

Adam Swanson prepares this delicious, and easy-to-prepare Pasta di Salsiccia that will bring the taste of Italy to your dinner table...


  • 2 large Eggplants

  • Olive oil

  • 3 fresh Cacciatore pork sausages

  • 2 tbspns olive oil

  • 1 brown onion, peeled and finely diced

  • 1 tbspn garlic, crushed

  • 3 fresh bay leaves

  • 4 Roma tomatoes, remove seeds, cut into dice

  • 1 tspn chopped chilli (add additional if like it hot)

  • 1x 410g tomato passata

  • Salt & pepper

  • 1pkt San Remo penne

  • ½ cup grated parmesan

  • Fresh basil leaves


  • 1.

    Take the eggplants and place on an oven tray, lined with baking paper. Rub a little olive oil over them.

  • 2.

    Place in a moderate oven (180c) and bake for 10 to 15 minutes until cooked.

  • 3.

    Remove and set aside, allowing to cool. When cool, peel skin off and dice eggplant roughly.

  • 4.

    Take sausages and split down the middle. Remove the skin and place the meat into a bowl.

  • 5.

    In a large pan heat olive oil on a low heat, add onion, garlic and bay leaves.

  • 6.

    Gently fry for 3 - 4 minutes, making sure not to colour the onions and garlic.

  • 7.

    Then add sausage meat, stirring continually breaking up the meat, cook until sausage meat is lightly browned.

  • 8.

    Add diced Roma tomatoes, eggplant and chilli, stir through and cook for 2 to 3 minutes.

  • 9.

    Add the tomato passata into pan and bring to the boil, reduce heat and simmer for a further

  • 10.

    15-20 minutes or till sauce thickens, season with salt and pepper according to taste.

  • 11.

    Cook pasta as per packet directions.

  • 12.

    Once pasta is cooked, drain and add immediately to pan and toss through the sauce, sprinkle with the parmesan and mix through pasta.

  • 13.

    Tear chunks of basil leaves and stir through pasta and serve immediately.


Serves: 4
Time: 1¼ hours

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