Rigatoni with Veggie Sausage, Eggplant & Olives
Veggie sausages are taking over the supermarket isles and it has become hard to keep up with all the different options. Besides having them for brunch, I add them to many dishes now. One of my favourites is Sizzlin’ Sausages from Gro. For this veggie rigatoni I have tried Linda Mc Cartney’s Vegetarian Sausages and they went so well with the creamy sauce and veggies.
Ingredients
Serves 4 people
250 g rigatoni (or other pasta)
1 eggplant
4 veggie sausages
250 g cocktail tomatoes
1 red onion
100 g olives (black or green)
400 g plumbed tomatoes
2 handfuls of spinach
150 ml water
60 g grated cheddar
2 garlic gloves
3 tbsp tomato paste
4 tbsp single cream
10 g fresh parsley
1 tsp oregano
1 tsp thyme
salt & black pepper
olive oil
Method
Preheat oven to 200 degrees. Cut 1 eggplant into small cubes and lay out on a baking tray. Drizzle with some olive oil and sprinkle with 1 tsp salt. Bake for 20 minutes.
Finely chop 1 onion and mince 2 garlic gloves. Fry with a drizzle of olive oil on medium heat until golden.
Add 3 tbsp tomato paste, 1 tsp oregano, 1 tsp thyme and 1 tsp salt, 1/2 tsp black pepper and fry for 1 minute.
Add 150 ml water and let simmer on low heat for 2 minutes.
Bring water to boil in a saucepan and add 250 g rigatoni and 1/2 tsp salt. Cook until al dente (about 10 minutes).
Halve 250 g cocktail tomatoes, finely chop 100 g olives and 10 g fresh parsley and cut 4 veggie sausages into slices.
Add 400 g plumbed tomatoes to the pan and add the olives and sausages. Let simmer for 2 minutes.
Meanwhile use a second pan to fry the eggplant with a drizzle of olive oil on medium heat for 2 minutes.
Stir 4 tbsp single cream into the sauce and add cocktail tomatoes, eggplant and 2 handfuls of spinach. Let simmer for 2 more minutes.
Combine pasta and sauce and grate in 60 g cheddar and 2/3 of the chopped parsley.
Garnish with the other 1/3 of the parsley.
Bon Appetit!
