6 links hot Italian sausage, cut into 1/2" half-moons
1/2 cup dry red wine
3 cups of your favorite spaghetti sauce
1/2 cup sour cream
2 teaspoons fresh oregano leaves, chopped
3 tablespoons fresh basil leaves, chopped
Salt/Pepper, to taste
Instructions:
Preheat oven to 425F, with rack in the middle position.
Toss eggplant cubes with 1/4 cup of olive oil and salt/pepper and transfer to a baking sheet. Roast for 20-25 minutes, or until golden and tender.
Make pasta according to package directions, reserving 1 cup of pasta water. Drain and set aside.
In a large skillet, heat 2 tablespoons of the oil over med-high heat. Add sausage and brown on both sides until cooked through, remove from pan and set aside.
Add wine to the pan and cook until reduced by half (2-3 minutes). Add the spaghetti sauce, sausage and eggplant and cook until heated through (about 5 minutes).
Reduce heat to medium and add the pasta and sour cream. Toss to combine, adding salt, pepper and splashes of pasta water (if needed).
Fold in oregano and basil and stir to combine.
Serve!
Nutrition Info Per Serving: Calories 949 Total Fat 39 g Cholesterol 57 mg Sodium 1334 mg Potassium 1538 mg Total Carbohydrate 116 g Dietary Fiber 20 g Sugars 15 g Protein 33 g