Slow-Roasted Tomato & Eggplant Pasta with Turkey Sausage
Slow-roasting is the key to this incredibly creamy and flavorful pasta. It turns the eggplant butter-y and the tomatoes into little candy jewels. Don’t rush the cooking process. Just let it happen. The turkey sausage crumble is totally optional. Pecorino Romano is not. I recommend adding a bit more salt and a pinch of red pepper flakes if you decide to omit the sausage.
- 7-8 c. peeled and chopped 1/2-inch pieces eggplant (about 1.5-2lbs whole)
- 2.5-3 c. mini San Marzano, grape or cherry tomatoes, halved
- 5 large or 8 small garlic cloves, skin-on
- 4 tbsp. plus 1 tsp. olive oil, divided
- 1 tbsp. balsamic vinegar
- 5.5 tsp. kosher salt, divided
- 1/4 tsp. granulated sugar
- 16-18 c. water
- 12-14 oz. (approx. 5 c.) short twisted pasta like fusilli, capricci, or cavatappi, uncooked
- 1/2 lb. Italian turkey sausage, casings removed (optional)
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. fresh ground nutmeg
- 1/4 c. grated Pecorino Romano cheese
- 15-20 fresh basil leaves, finely chopped
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Lightly spray two large rimmed baking sheets with cooking spray. On one sheet coat the eggplant and garlic cloves (skin-on) with 3 tablespoons olive oil and 1 teaspoon salt. On the second sheet coat the halved tomatoes with 1 tablespoon olive oil, balsamic vinegar, 3/4 teaspoon salt, and sugar. Put both baking sheets in a pre-heated 300° oven for roughly 1 hour or until the vegetables are shrivel-y on the outside and butter-y on the inside.
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When the vegetables have about 20 minutes cook-time remaining, bring the water to a boil in a 6-8 qt. pot. Add 3 teaspoons kosher salt and pasta. Reduce the heat beneath the pot to medium to maintain a gentle boil, and cook the pasta until al dente (about 10-12 minutes). Once done, transfer the pasta to a large bowl using a slotted spoon or strainer and reserve at least 1 cup pasta water.
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In a medium skillet, heat 1 teaspoon olive oil over medium heat. Add the turkey sausage and crumble it into small bits as it cooks through (about 8 minutes). Once done, pull the skillet from heat.
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Remove and discard the skins from the roasted garlic cloves. Put the garlic cloves, roasted eggplant, 1/2 cup pasta water, 3/4 teaspoon salt, nutmeg, and black pepper in a large food processor. Puree until smooth. Add pureed eggplant mixture to the pasta and toss to coat adding more pasta water as needed. Turn the pasta onto a serving platter or up to 6 individual plates. Top with crumbled sausage, slow-roasted tomatoes, basil and grated Pecorino Romano cheese.