Protein Boost | Sausage Meat & Roasted Eggplant Pasta Alla Norma
Fresh Gemelli & Garlicky Ricotta
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Pasta alla Norma is a crowd pleaser far beyond its Sicilian homeland. Roasting the chunks of eggplant, rather than traditional frying, renders it brown and tender. It mingles with fresh pasta in a tangy tomato sauce, dolloped with a decadent roasted garlic ricotta.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 30ml Vegetable demi-glace
- 30ml Balsamic vinegar
- 15g Minced roasted garlic
- 400ml Tomatoes (canned)
- 225g Fresh gemelli
- 60g Ricotta
- 2 Eggplants
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
2 Medium pots
Total Fat
34 g
Saturated Fat
14 g
Sodium
2630 mg
Total Carb
96 g
Sugars
20 g
Protein
49 g
Fibre
11 g
Preparation
Roast the eggplant
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Medium-dice the eggplant.
- On a lined sheet pan, toss with a generous drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 16 to 18 min., until browned and tender.
Start the sauce
- Meanwhile, in a second medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and the remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the vinegar and sauté, 30 sec. to 1 min., until almost evaporated.
- Add the canned tomatoes, demi-glace and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 6 to 8 min., until thickened.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 3 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the roasted garlic ricotta
- Meanwhile, in a medium bowl, combine the ricotta, remaining garlic and S&P.
Finish the sauce & combine the pasta
- To the pot, add the eggplant, pasta, reserved cooking water, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until the pasta is coated and combined.
Plate your dish
- Divide the pasta between your bowls.
- Top with the roasted garlic ricotta. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
