Purple Peppered Penne with Chorizo |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 eggplants, halved crosswise and cut into 1/4-inch thick slices | 7 tbsp olive oil | salt and fresh-ground black pepper to taste |
| 1 lb chorizo or good smoked sausage, casing removed and cut into 1/4-inch thick slices | one 4-oz jar roasted sweet red peppers, drained and coarsely chopped, or 1 toasted sweet red pepper, peeled, seeded and coarsely chopped | 1 clove garlic, minced |
| 1 tomato, peeled, seeded and finely diced | 1/2 cup minced fresh cilantro | 1 tsp balsamic vinegar |
| 2 tbsp fresh-squeezed lime juice | 12 oz penne, macaroni, or pasta shells | |
| 1 | Preheat oven to 350 F. Brush eggplant slices with 3 tbsp oil, then sprinkle salt and pepper. Place eggplant and chorizo in a baking pan and cover with foil. Bake until eggplant is tender, about 20 minutes. Remove eggplant slices, cut them into small dice and set aside. |
| 2 | Mix sausage and eggplant with red peppers, garlic, tomato, cilantro, vinegar and lime juice. Season with 1/2 tsp salt and 1/4 tsp pepper or to taste and set aside. |
| 3 | Meanwhile, in a soup kettle, bring 6 quarts of water to a boil. Add 1 tbsp salt and penne. Cook al dente, about 10 minutes. Drain penne and transfer to a large serving bowl. Add remaining oil and chorizo mixture. Toss to combine and serve immediately. |