A simple, silky smooth, garlicky-herb pasta with crispy hot sausage, eggplant and bell pepper. Topped with torn burrata and finished with fresh basil. A quick and easy weeknight dinner that is absolutely delicious! You’re going to love it!

INGREDIENTS – serves 2

1/2 box pasta
4T olive oil, separated 2T/2T
1/2lb hot sausage
1 smaller eggplant, 1/2″ chunks
1/2 red bell pepper or about 4 of the mini peppers
3 garlic cloves, minced
1/4t salt
1/4t red pepper flakes
1/4t oregano
1/4t basil
1/4t thyme
2T white balsamic vinegar or regular
1/3c pasta water
1/4c parmesan
1 big burrata ball
Fresh basil, fine slice

INSTRUCTIONS

Cook pasta to package instructions in salted water, reserving 1/3c pasta water before dumping it.

On medium-med-high heat, brown the sausage in a large skillet in 2T olive oil until starting to crisp. Drizzle in the remaining 2T olive oil then add eggplant and pepper with the garlic and spices, stir together and allow to cook for 3-4 minutes, stirring occasionally. Pour in vinegar, scraping the brown bits off of the bottom. Turn off the heat then pour in the pasta water, followed by the pasta then parmesan. Stir everything together until the cheese has melted and everything is nice and saucy. Plate it up then top with torn burrata and some fresh basil.

ENJOY!