Pork Sausage Pasta

23 Jul

(serves 3-4)
This is my own creation, a hybrid pasta dish I concocted on one day when one person wanted to eat Szechuan food and another Italian cuisine. The key ingredients of its ragut sauce are minced pork, aubergine(eggplant) and paprika. It is living proof you don’t need anything more than normal everyday ingredients to make fantastic tasting food.
  1. Pork Sausages (350g)
  2. Aubergine a.k.a. Eggplant (1)
  3. Chardonnay (1 cup)
  4. Penne (2.5 cups)
  5. Garlic crushed (3t)
  6. Corn Flour
  7. Paprika
  8. Cognac


  1. Deskin your sausages by cutting them in half lengthwise and peeling off the membranes. Soak the filling in 1 cup of white wine.  If you are using fresh sausages, you should also sprinkle on 1t of corn flour before adding the wine but if you’re using frozen (but defrosted) breakfast pork sausages they should have enough flour in them already. Knead to break up the clumps and allow to sit while you proceed with the next steps.
  2. Put a pot of water with a pinch of salt and dash of olive oil to boil for the pasta and crush 3t of garlic.
  3. In the meanwhile, cut the auberine into one inch cylinders. Slice each cylinder further into about 10 segments, leaving some of the skin attached to each piece.
  4. In a pan, stir fry the auberine on high heat  in 2T of olive oil. When the auberine starts to brown, add the crushed garlic. After a further minute pour in the pork cum wine.
  5. Continue to smash clumps of meat while the wine boils down.  At half volume, reduce heat and sprinkle in 3t of paprika and 1t of sugar. Then spoon out 8T of the sauce into a bowl. Add 1t cognac to the reserved sauce if you want an extra punch.
  6. Continue to apply low heat to the meat sauce until the pan is almost dry. In the meantime place your penne into the pot of boiling water.
  7. When the pasta is semi-soft, drain and mix the pasta with the meat in the pan. Drizzle on 4T of olive oil and turn the heat to high again. Stir fry for two minutes or so until the penne is al dente.
  8. After removing from heat but while still in the pan, pour in the reserved sauce and toss. Try for taste. You shouldn’t need to add salt as sausages are usually well salted, but that depends on the make.
  9. On the plates garnish with black pepper, chilli flakes and/or a sprinkle of more paprika.


  • If you are not into pork, this recipe works very well using bratwurst sausages.
  • If you absolutely cannot have even a bit of spicyness, use 3t of oregano instead of 3t parika. Then it’ll be fully Italian instead of part-Szechuan.
  • I would advise against noodle type pasta as the clumpy pork is best eaten with a spoon. Besides penne, the better pasta options are conchiglie, farfalle and rotini.
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Posted by on July 23, 2010 in Italian, Main Courses, Pasta, Recipe


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