Okay friends, summer moment over. Back to fall. Big time.
I had a big hankering for pasta, and wanted something warm, filling, and comforting. I was inspired by a recipe I’d seen Tyler Florence make with fennel sausages and rigatoni, but I wanted to make the recipe a bit healthier. The result? A pasta full of delicious flavors that felt warm and cozy. Ohhh yeahhh…
Michael had never really eaten eggplant before. He’s not much for zucchini or summer squash (it’s a texture thing), so I was a little nervous about how he would like it. Keeping it cooked crisp-tender instead of completely soft really helped, and I think it was great to have it mixed in with sausages and pasta.
I was lucky enough to find some fantastic spicy Italian turkey sausages. They were lower in fat and calories, and were fabulous. I’d recommend turkey sausages if you can find them, but if not, feel free to go with pork sausages. By swapping pork sausages for turkey, decreasing the amount of pasta and cutting the cheese in half (there’s still PLENTY), I was able to make this recipe a bit more figure-friendly. If you want to kick things up even more, you get bonus points if you can find whole wheat pasta!Print