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Eggplant and Sausage Zucchini Pasta
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 2 large cloves of garlic, minced
  • ½ pound spicy Italian sausage, casings removed
  • 1 14-ounce can whole peeled tomatoes, drained
  • 1 large basil chiffonades
  • 2 medium zucchinis
  • 2 tablespoons Pecorino Romano cheese, to garnish
  • subheading: For the eggplant:
  • 1.5 cups diced eggplant (¾” pieces)
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
Steps
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