Pasta Recipes
The very best collection of the exquisite Pasta Recipes.
Today's Recipe - Baked Angel Hair Pasta With Eggplant Pie
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Recipe: Ingredients:
1/3 cup extra virgin olive oil, plus
1/4 cup extra virgin olive oil
4-6 Japanese eggplants (about 2lbs total, cubed)
salt and pepper
1 tablespoon minced garlic
1 lb mild Italian turkey sausage links
casings, removed
1/3 cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 lb mozzarella cheese, diced (not fresh)
1 cup grated parmesan cheese
1 (17 1/4 ounce) package frozen puff pastry, thawed
DIRECTIONS:
Heat 1/3 cup of oil in a large non stick skillet over med high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer.
Using slotted spoon, transper the eggplant mixture to a large bowl. Repeat with the remaining eggplant, 1/4 cup oil and garlic.
Add the sausage and wine to the same frying pan. Cook over med high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of the spoon, about 8 minutes. Add the sausage, marinara sauce and crushed red pepper to the eggplant mixture and toss to combine.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair pasta and cook for 1 to 2 minutes stirring constantly, until pasta is still slightly crunchy and undercooked. Drain.
Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
Preheat the oven to 375 degrees.
Roll out 1 pastry sheet on a floured surface to a 13 1/2 inch square. Transfer to a 9 inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1 inch. Fold the pastry edges to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.