Sherry & Shallot Sausage Eggplant Pasta

Kurobuta, Dinner
Sherry & Shallot Sausage Eggplant Pasta
Prep Time

10 min

Cook Time

30 min



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This recipe comes from food blogger and True Story fan @meghanitup, who writes: “Simple and delicious—that’s how I describe this pasta! The flavor combo is just stellar. The tomatoes with the eggplant really elevate this dish, but the star is the True Story Sherry & Shallot Kurobuta Pork Sausages.” Enjoy!

  • Kosher salt
  • 1 pound fusilli
  • 1 medium eggplant, cut into 1/3-inch dice
  • 1/4 cup olive oil
  • 12 ounces True Story Sherry & Shallot Kurobuta Pork Sausage
  • 1 shallot, diced
  • 1 clove garlic, smashed
  • 1 14oz-can crushed tomatoes
  • 1 cup freshly grated Parmesan


  1. Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
  2. Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
  3. Heat 2 tablespoons of oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes.
  4. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits.
  5. Stir in the tomatoes and remaining 2 tablespoons of olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
  6. Add the pasta to the sauce and sprinkle in the Parmesan. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

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