Ingredients
1 pound fresh orecchiette
½ pound Italian sausage
3 roasted peppers, julienned
3 small eggplants, cut into cubes
½ pound okra, cut into quarters
1 pint cherry tomatoes, cut in half
2 head garlic, minced
¼ pound hard cheese Gruyere , for grating
1 cup extra virgin olive oil
1 lemon
Fresh basil, chiffonade
- Pour a drink! This will immediately and exponentially increase the odds of everything turning out well.
- In a sauté pan over medium heat, add Italian sausage and cook until done. Drain excess fat. Set sausage aside. Bring a stock pot of salted water to a boil. Add orecchiette and cook until al dente. Over medium heat, sauté minced garlic in 2 tbsp EVOO. Add eggplant and okra, cook until tender or about 3 minutes.
- Add peppers, cherry tomatoes and sausage, cook until warmed through. Add pasta & basil, sauté until warm. Squeeze lemon into pan. Season to taste with salt & pepper. Grate cheese onto pasta. Serve.
