Roasted Eggplant and Sausage with Linguine
Elevate your pasta night with this hearty and flavorful Roasted Eggplant and Sausage with Linguine recipe. Tender roasted eggplant pairs beautifully with savory Italian sausage, all enveloped in a robust tomato sauce infused with garlic, oregano, and a touch of red pepper flakes for subtle heat. The al dente linguine absorbs the rich, umami-packed sauce, while fresh basil and a sprinkle of grated Parmesan cheese add a bright and creamy finish. With a perfect balance of textures and bold Mediterranean-inspired flavors, this dish is a crowd-pleaser that’s ready in under an hour, making it ideal for weeknight dinners or casual entertaining.
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Recipe Information
Ingredients
- 1 large eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 pound Italian sausage
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 14 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 12 ounces linguine
- 0.25 cup, chopped fresh basil leaves
- 0.5 cup, grated Parmesan cheese
Instructions
Preheat the oven to 400°F (200°C).
Trim the ends of the eggplant and cut it into 1-inch cubes. Spread the cubes on a baking sheet and toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown.
While the eggplant is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up into small pieces, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the diced onion and a pinch of salt. Cook for 5 minutes, stirring, until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the crushed tomatoes, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, dried oregano, and red pepper flakes. Simmer the sauce for 10 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
Add the roasted eggplant and cooked sausage to the tomato sauce. Stir to combine, then toss the sauce with the cooked linguine. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it.
Serve the pasta hot, topped with fresh basil and grated Parmesan cheese.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.6 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
