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This recipe is very easy

Pasta with Sausages, Sundried Tomato Pesto and Feta

25 minutes Cook time 20 minutes Prep time 4 servings



On the stove

  1. In a large pot of salted boiling water, cook pasta al dente. Reserve 125 mL (½ cup) cooking water. Drain.
  2. Over a plate, make a small cut in the sausage casing if necessary and use your hands to squeeze meat out into pieces of approximately 10 ml (2 tsp.) each.
  3. In a large skillet set over medium heat, heat 45 ml (3 tbsp.) oil and sauté eggplant for about 6 minutes or until browned, stirring frequently. Season with pepper. Transfer to a plate.
  4. In the same skillet set over medium heat, brown sausage meat in remaining oil for about 3 minutes. Add onion, crushed red pepper flakes and oregano and cook for 2 minutes. Add tomatoes, pesto, garlic and eggplant, scraping the bottom of the skillet with a wooden spoon. Simmer, uncovered, for about 5 minutes.
  5. Add pasta and reserved cooking water. Continue cooking for 2 minutes, stirring to coat pasta with sauce. Remove from heat. Add feta cheese and basil. Gently stir and season to taste. Serve.

Valeur nutritive (par portion)

  • 998 calories
  • 35 g of proteins
  • 57 g of fat
  • 86 g of carbohydrates
  • 9 g of fibres
  • 12 g of sugar
  • 1180 mg of sodium
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