EGGPLANT AND SAUSAGE TAGLIATELLE, risotto style in a pan, easy and quick, a delicious main dish to make in a few minutes, economical and tasty.
If you are looking for a dish to surprise everyone that can be prepared in a short time, then you have found it. Prepare these delicious eggplant and sausage tagliatelle, a creamy and good dish perfect for both lunch and dinner.
The eggplant, cut into cubes, pairs perfectly with sausage. Additionally, cooking the tagliatelle directly in the pan allows them to absorb the cooking base, blending completely with the seasoning.
Moreover, the practicality of these eggplant and sausage tagliatelle lies in the fact that everything is cooked in a single pan, so no pots are dirtied; you just add the ingredients to the pan and finally the pasta.
I recommend trying this dish, the pasta is very creamy and tasty, and as long as there are still eggplants, it’s a must-do.
Follow me in the kitchen today with risotto-style eggplant and sausage tagliatelle.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 eggplants (oval or 1 large round)
- 2 sausages
- 250 g tomato pulp
- Half onion
- 2 tablespoons cooking cream (optional)
Steps
Slice the onion and cut the eggplants into cubes that are not too large.
Sauté the onion a bit and add the eggplants. Cook for a few minutes over high heat, then add half a cup of water and close with a lid.
Remove the casing from the sausages, crumble them, and add them to the eggplants. At this point, you can add half a cup of white wine if you prefer and let it evaporate, or water.
When the wine has evaporated, add the tomato pulp, a little more water, and close with the lid.
Let the sausage cook well, and at this point, you can add the pasta, more water, about a couple of glasses, and the cream. Let the pasta cook well, stirring it.
Be careful not to overcook it; it’s always better al dente. Let the water evaporate, so I recommend adding it a little at a time, just like risotto.
Serve with basil or parsley leaves.
Bon appétit
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EGGPLANT AND SAUSAGE TAGLIATELLE
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FAQ (Questions and Answers) EGGPLANT AND SAUSAGE TAGLIATELLE
What does it mean to “risotto” the tagliatelle in the pan?
To ‘risotto’ means to cook the tagliatelle directly in the pan with the sauce, adding broth or water little by little, as you would with a risotto. This method allows the pasta to absorb the flavors better and achieve a creamier consistency.
What are the advantages of ‘risotto’ style pasta compared to traditional cooking?
‘Risotto’ style pasta allows the flavors of the sauce to blend better as the pasta absorbs the liquids directly from the pan. This method makes the dish more flavorful and creamy without the need to add cream or other binders.
Can I prepare the eggplant and sausage tagliatelle dish in advance?
It’s preferable to prepare and serve the risotto-style tagliatelle fresh to fully appreciate their texture and flavor. If necessary, you can prepare the eggplant and sausage sauce in advance, but it’s advisable to cook the pasta and ‘risotto’ it just before serving.
