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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium to large firm, heavy, — the firmness and weight of an eggplant determine its freshness and bitterness)
- salt
- 3 Tbsp. olive oil (divided)
- 1 lb. bulk italian sausage (with fennel seed or 4 links of sweet sausage with fennel, casings removed)
- 4 cloves garlic (chopped)
- pepper
- 10 leaves sage (stacked and very thinly sliced)
- 3 Tbsp. tomato paste
- 1 cup dry red wine
- 1 lb. fusilli (lunghi or bucatini)
- 3 handfuls grated pecorino cheese (plus additional for passing)
- EVOO
- extra-virgin olive oil
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NutritionView More
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1220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1220Calories from Fat590 |
| % DAILY VALUE |
| Total Fat66g102% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium1490mg62% |
| Potassium1150mg33% |
| Protein43g |
| Calories from Fat590 |
| % DAILY VALUE |
| Total Carbohydrate104g35% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium45% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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