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Pasta Alla Norma with Sausage
Ingredients
  • 1 medium to large firm, heavy eggplant - the firmness and weight of an eggplant determine its freshness and bitterness
  • Salt
  • 3 tablespoons olive oil, divided
  • 1 pound bulk Italian sausage with fennel seed or 4 links of sweet sausage with fennel, casings removed
  • 4 large cloves garlic, chopped
  • Pepper
  • 10 leaves sage, stacked and very thinly sliced
  • 3 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 pound fusilli lunghi or bucatini
  • A few handfuls grated Pecorino cheese plus additional for passing
  • EVOO - Extra Virgin Olive Oil, for drizzling
Steps
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