Ingredients

Kosher Salt Extra Virgin Olive Oil 6 links fennel pork sausage (about 3/4 pounds) 1 large Eggplant (about 1 1/2 pounds), cut into 1 inch pieces 1 large Onion chopped 3 Cloves Garlic chopped 1 can peeled whole Tomato (28 ounces) 1 bunch Basil leaves only 1 lb rigatoni 1 lb fresh Mozzarella freshly ground Black pepper 1 cup freshly grated parmigiano reggiano

Description

Bring A Large Pot Of Salted Water To A Boil Over High Heat For The Pasta. Get Yourself A 9 By 13-inch Glass Or Ceramic Baking Dish. Heat A 2 Count Of Olive Oil In A Large Skillet Over Medium-high Heat. Add The Sausages And Toss In The Hot Oil For 3 To 4 M

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