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    You are in: Home / Recipes / Bucatini, and a Sausage-And-Eggplant (Aubergine) Sauce Recipe
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    Bucatini, and a Sausage-And-Eggplant (Aubergine) Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Phil Franco's Note:

    The classic sauce for bucatini is all'amatriciana, a sauce that's commonly associated with Lazio and Rome though the town it's named for, Amatrice, is just over the border into Abruzzo. See Pasta Amatriciana

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    Units: US | Metric


    1. 1
      Peel and cut the eggplant into ¾ inch cubes, put the pieces in a colander, sprinkle them well with salt, and let them sit for a ½ hour in the sink, while the salt draws out the bitter juices. Rinse and pat them dry.
    2. 2
      Set pasta water to heat, salt it when it boils, and cook the bucatini.
    3. 3
      While doing this, cut the sausage into bite size pieces, add the eggplant and a couple of tablespoons of olive oil, and sauté the mixture until the sausage begins to brown and the eggplant has wilted.
    4. 4
      Add the tomatoes, thyme, basil and continue cooking covered for about 10 minutes, adding a little more liquid if the sauce looks like it's drying out. When the pasta is done, season it with the sauce and serve it with the cheese on the side.

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    Nutritional Facts for Bucatini, and a Sausage-And-Eggplant (Aubergine) Sauce

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 671.1
    Calories from Fat 156
    Total Fat 17.3 g
    Saturated Fat 5.4 g
    Cholesterol 40.8 mg
    Sodium 498.4 mg
    Total Carbohydrate 102.9 g
    Dietary Fiber 12.4 g
    Sugars 9.9 g
    Protein 26.7 g

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