Eggplant Caponata with Sausage and Pappardelle. 



What can I say!! This is just one of those super hearty Italian dishes that will not only leave your tummy completley full but, oh SO satisfied. If you enjoy a pasta dish that not only looks beautiful but, tastes absolutely AMAZING than this is the DISH for YOU!!

1 lb Pappardelle
1 lb ground pork
1 medium onion chopped
3 garlic cloves grated
1/2 cup Spicy Eggplant Caponata ( see recipe below)
3 tablespoons Anchovy paste
1 tablespoon Fennel seed
1 tablespoon Thyme
1 tablespoon smoked paprika
4 tablespoons olive oil
1/4 cup grated Sharp Provolone
salt pepper

Boil pasta as directed making sure to salt water before dropping pasta.

Note: before draining pasta, save about 1 cup of your pasta water to combine you sauce and pasta together

While pasta is boiling, in a large skillet on med high heat 2 tablespoons of olive oil and add chopped onion. Cook onion till softened. Add pork, fennel seed,smoked paprika,thyme, salt and pepper and cook till pork is nicely browned. Remove and set aside.
In another large skillet, heat another 2 tablespoons of olive oil on med high heat. add garlic and anchovy paste. Once paste and garlic are combined and bubbling stir in Caponata and combine. Next add your drained pasta and cooked pork and about 1/2 to 1 cups of your pasta water to your skillet and combine, taste for seasoning. Remove from heat and add to a serving platter. Sprinkle on some Freshly grated Sharp provolone and chopped parsley and serve.

Cooking time: approx 20 mins

Serves 6 peeps

EDF,KF

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3 Comments Add yours

  1. alifemoment says:

    Wow what a delicious and beautiful recipe, love the colours!

    Like

  2. Can’t wait to make this deliciousness!

    Like

    1. 😃😃😃😃😃😋😋😋😋

      Like

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