Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant

{"handle":"ziti-sweet-but-hot-sauce-with-sausage-eggplant","title":"Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant","seoTitle":"Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant","image":"https://images.ctfassets.net/vmuke7sdou62/6wIsojDTQRJ99V0emKisvq/e2338c93cd9e359ba61a17b042a4545f/Ziti___Sweet-but-Hot_Sauce_with_Sausage___Eggplant.jpeg","ingredients":"

• 1 medium eggplant
• Salt
• 2 tbsp. olive oil
• 1 lb. sweet Italian sausage with fennel, casings removed
• 1 small 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

","preparation":"

• Step 1 Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving a strip of skin between peeled sections. (The eggplant will look striped.) Chop the eggplant and toss with salt. Let the eggplant drain on a kitchen towel while you start the sauce.
• Step 2 Bring a large pot of water to a boil for the pasta.
• Step 3 Heat a large saucepot or skillet over medium-high to high. Add the olive oil, two turns of pan. Add the sausage and cook, stirring occasionally and breaking the meat up with a wooden spoon, until browned, about 5 minutes. Squeeze the excess liquid from the eggplant and add to the saucepot. Add the onion and garlic. Cover partially and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the tomatoes and cook, stirring occasionally and breaking the tomatoes up with the spoon, until the sauce thickens, about 5 minutes. Wilt in the basil and stir in the cherry peppers and brine.
• Step 4 Salt the boiling water and add the pasta. Cook until 1 minute shy of the package 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 until the pasta is coated. Serve in shallow bowls and pass more cheese at the table.

","tags":"Rachael Ray Magazine","status":"Publish"}