Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			12oz Fire Roasted Red Peppers (Trader Joes) 1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces extra-virgin olive oil 1 pound spicy Italian chicken sausage, casings removed 1 pound dried short rigatoni 1 small eggplant skinned and cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 4 garlic cloves, chopped 1 tablespoon red wine vinegar 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh flat-leaf parsley
			Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon. Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot. Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes. Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers and all the liquid from the jar, asparagus, sausage, and vinegar and cook, stirring, for 5 minutes more. Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and 2-4 tablespoons of olive oil and stir to combine. Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.