Ingredients
Directions
- 1
Cook the pasta according to the package directions, but reduce the cooking time by 1-2 minutes. Drain and set aside.
- 2
Heat olive oil in a large skillet over high heat. Add the sausages, breaking them up with a spoon. Cook until well-browned.
- 3
Add the onion and garlic. Cook for 2 minutes, or until the onion is translucent
- 4
Stir in the tomato paste, crushed tomatoes, chili flakes (or chili oil), eggplant, basil leaves and a pinch of salt and pepper. Reduce the heat to medium and let the mixture simmer for about 25 minutes until the eggplant becomes soft, stir occasionally
- 5
Add the peas and toss in the cooked pasta and mix everything well. Cook for an additional 1 minute, then remove from the heat.
- 6
Serve immediately with a generous amount of Parmesan cheese.
