Rachael Ray: Pasta Alla Norma With Sausage Recipe

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Rachael Ray: Pasta Alla Norma With Sausage

Given that Rachael Ray is Italian, it’s no surprise that some of her best recipes include pasta. However, at least for me, what does come as a surprise is that even after 10 seasons on air, Rachael is still able to come up with unique recipes. Sometimes all it takes is a few ingredient swaps to make what tastes like a brand new meal. But why settle for that? Rachael shared her recipe for Pasta alla Norma with Sausage, showing yet another way to use flavorful Italian sausage. I supposed we should consider ourselves incredibly lucky that Rachael continues to share her recipes, considering we’re given the chance to make them at home.

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Rachael Ray: Pasta Alla Norma With Sausage Recipe Ingredients

Rachael Ray: Pasta Alla Norma With Sausage Recipe

Rachael Ray’s Pasta alla Norma with Sausage is an Italian dinner recipe that tastes like it belongs in a fancy restaurant! Luckily, you can make it at home! (notahipster / Flickr)

  • salt
  • 1 lb bulk Italan sausage with fennel seed or 4 links of sweet sausage with fennel – casings removed
  • pepper
  • 3 tbsp tomato paste
  • 1 lb fusilli lunghi or bucatini
  • extra-virgin olive oil
  • 1 medium to large firm, heavy eggplant
  • 3 tbsp olive oil – divided
  • 4 large cloves garlic – chopped
  • 10 leaves sage – stacked, sliced very thin
  • 1 C dry red wine
  • a few handfuls grated Pecorino cheese + more to pass at the table

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Rachael Ray: Pasta Alla Norma With Sausage Recipe Directions

  1. Trim the top and bottom of the eggplant off, then cut the eggplant into 1-inch strips before dicing into bite-sized squares
  2. Put the eggplant on kitchen towels and salt thoroughly, then let it sit for 20 minutes before patting dry
  3. Bring a large pot of water to a boil for the pasta
  4. Heat a large skillet over medium-high heat with 1 tbsp olive oil
  5. Add the sausage, breaking it into pieces as it browns, then remove to a plate
  6. Add the last bit of oil and the eggplant, then brown for 5 minutes and season with pepper
  7. Add the sage and garlic, then stir for a minute
  8. Add the tomato paste and stir to mix
  9. Add the wine and reduce the heat to a simmer
  10. Add the cooked sausage
  11. Salt the boiling water and cook to al dente
  12. Add a mug of salty water to the sauce before draining, then remove the sauce from the heat
  13. Drain the pasta and toss it with the sauce
  14. Adjust the seasoning and add a handful of grated Pecorino cheese a heavy drizzle of extra-virgin olive oil
  15. Serve the pasta in shallow bowls with extra cheese to pass at the table

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