Rachael's Ziti and Sweet-but-Hot Sauce with Sausage and Eggplant
Ingredients
- 1 medium eggplant
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage with fennel, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, chopped
- 1 28-ounce can Italian tomatoes
- A few leaves basil, torn
- 3 to 4 tablespoons chopped hot Italian cherry pepper rings plus 2 tablespoons brine or 3 tablespoons cherry pepper spread, such as Cento
- 1 pound ziti rigate (with lines)
- Grated Pecorino Romano, for tossing and serving
- Sheep’s milk ricotta, for serving
- Mint and parsley, for garnish
Preparation
Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving a strip of skin between peeled sections. Chop eggplant and toss with salt. Let drain on a kitchen towel while you start the sauce.
Bring a large pot of water to a boil for the pasta.
Squeeze the excess liquid from the eggplant and add it to the pan. Add the onion and garlic. Cover partially and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the tomatoes and break them up with a spoon. Cook until the sauce thickens, about 5 minutes. Wilt in the basil and stir in the cherry peppers with their brine or the cherry pepper spread.
Salt the boiling water and add the pasta. Cook until 1 minute shy of al dente per package directions. Reserve 1 cup of the cooking water, then drain.
Add the pasta, reserved cooking water, a fat handful of Pecorino cheese and a swirl of EVOO to the sauce and toss until the pasta is coated. Serve in shallow bowls topped with a dollop of ricotta, and mint and parsley to garnish.