Campanelle Pasta with Eggplant and Chicken Sausage


1 pkg of Verdurabrand Eggplant & Plum Tomato

2 Tbs Extra Virgin Olive Oil (evoo)

3 -4 cloves of garlic slightly chopped

5 medium Italian chicken (mild or hot) sausage links;casings removed

1/2 cup white wine

1/4 tsp red pepper flakes, if desired

1 tsp salt, if desired

1 pound Campanelle ( Bells) or Rigatoni Pasta

1/2 cup fresh grated Parmigiano cheese

Chopped Italian parsley

Pasta Preparation:Boil water and add salt. Follow pasta box cooking instructions for desired texture, approximately 10 minutes. Save pasta water should you need to add it to loosen eggplant and sausage mixture.

Eggplant and Chicken Sausage Preparation:Heat Verdurabrand Eggplant & Plum Tomato per directions. In a small skillet, add evoo and heat. Add the slightly chopped garlic. Let sauté until golden, then add the Chicken sausage with the casings removed. Stir until fully cooked. Add 1/2 cup white wine to the sausage. Once wine has cooked through, add Verdurabrand Eggplant, then red pepper flakes and salt, if desired. Sauté quickly and reduce heat. Add cooked pasta and incorporate thoroughly. Mix in the freshly grated Parmigiano cheese, place in large serving bowl, garnish with freshly ground pepper and chopped Italian parsley. Serve and enjoy!