The Dinna Ladies

A Tale of Two Cities: Foodie Sisters Wining and Dining in D.C. & Boston
From the Heart

Sausage and Eggplant Arrabbiata

Valentine’s Day is on our minds this week, and if we were staying in for a homemade meal, we’d want it to be a little bit spicy and a little bit sweet, just like our love (lol). Now personally, I am trying to get OUT of the kitchen in exchange for date night at a fancy restaurant, but if you’ve decided to opt for a date night in this February 14th, try whipping up our take on a Spicy and Sweet Sausage and Eggplant Arrabbiata. This comforting dish is full of flavor and will keep you coming back for more (plus it pairs well with a rustic Italian red wine). Pump up the heat with some added red pepper flakes and serve with crusty homemade garlic bread and a simple side salad and you’ll make this one a Valentine’s Day to remember.

What’s your go-to Valentine’s Day meal when cooking at home? Our Short Ribs recipe is a winner, too! We’re heading to Mastro’s Ocean Club in Boston’s Seaport District so my night is reserved for a filet Mignon and some lobster mashed potatoes; photos cannot be guaranteed.

XOXO,

Maddy

Sausage & Eggplant Arrabbiata

Ingredients:

  • 1 box whole wheat linguini
  • 1.5-2 lbs of spicy Italian sausage and sweet Italian sausage (I used two large spicy sausage links and one large sweet sausage link – depends whether you prefer it more spicy or sweet)
  • 2 medium sized eggplants, peeled
  • 1 yellow onion, sliced
  • 2 red peppers, sliced
  • 1 jar of Rao’s marinara sauce
  • fresh parmigiano
  • 1/2 tbsp capers
  • olive oil
  • 1 tbsp minced garlic
  • salt and pepper
  • red pepper flakes

Preparation:

  1. Preheat the oven to 350 degrees
  2. Cut off the top of the eggplants and peel the skin off with peeler; slice lengthwise and crosswise to form 1″ pieces
  3. Place in a bowl, lightly coat with olive oil and salt, toss to coat
  4. Coat baking sheets with nonstick spray and arrange eggplant pieces to lay flat
  5. Slice red peppers thinly and place on baking sheet
  6. Roast peppers and eggplant in the oven for 35-45 minutes, checking and flipping as necessary so they don’t burn but the eggplants turn golden brown
  7. Meanwhile, heat 1 tbsp olive oil in a nonstick pan over medium heat, add sliced onions and saute, stirring frequently, until caramelized
  8. Remove casings on spicy and sweet sausages (I used 2 spicy links and 1 sweet link). Crumble and add to a separate, large nonstick pan with olive oil and minced garlic (I used my dutch oven for this). Cook sausage on medium-high heat until browned, pour in a jar of your favorite tomato sauce and simmer.
  9. Bring a pot of salted water to boil and cook linguine according to package directions; drain and set aside
  10. Remove eggplant and peppers from the oven. Combine roasted peppers, eggplant, caramelized onions, linguini and capers with the sausage and tomato sauce mixture, stir to combine
  11. Add red pepper flakes and fresh parmigiano cheese as desired, serve with warm bread and a salad!

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