Vermicelli with Sausage and Eggplant

  Serves: 8

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Ingredients
 1.50 lbs sweet Italian sausage
 1 tbsp olive oil
 1 onions, sliced
 1 garlic cloves, minced
 1 eggplants, peeled and diced into 1/2" cubes
 2 cups water
 1 tomatoes, whole peeled, canned, in juice
 1 (6 oz.) tomato paste
 1 tsp sugar
 1 tsp dried oregano leaves
 1 tsp salt
 0.13 tsp ground black pepper
 16 oz Creamette® Vermicelli
Cooking Directions
1

  In a large saucepan, crumble sausage and brown in hot oil; remove meat from pan.

2

  Cook onion and garlic in drippings (do not burn garlic.)

3

  Add cooked sausage and remaining ingredients, except pasta; bring to a boil. Reduce heat and simmer uncovered, 20 minutes until thickened; stir often.

4

 Meanwhile, prepare pasta according to package directions; drain. Pour sauce over hot pasta and toss.

Ingredients

Ingredients
 1.50 lbs sweet Italian sausage
 1 tbsp olive oil
 1 onions, sliced
 1 garlic cloves, minced
 1 eggplants, peeled and diced into 1/2" cubes
 2 cups water
 1 tomatoes, whole peeled, canned, in juice
 1 (6 oz.) tomato paste
 1 tsp sugar
 1 tsp dried oregano leaves
 1 tsp salt
 0.13 tsp ground black pepper
 16 oz Creamette® Vermicelli

Directions

Cooking Directions
1

  In a large saucepan, crumble sausage and brown in hot oil; remove meat from pan.

2

  Cook onion and garlic in drippings (do not burn garlic.)

3

  Add cooked sausage and remaining ingredients, except pasta; bring to a boil. Reduce heat and simmer uncovered, 20 minutes until thickened; stir often.

4

 Meanwhile, prepare pasta according to package directions; drain. Pour sauce over hot pasta and toss.

Vermicelli with Sausage and Eggplant

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