EagleTribune.com, North Andover, MA

Lifestyle

November 2, 2012

Old cookbook sparks memories

(Continued)

3 large very ripe tomatoes, chopped very fine

1 pound cooked spaghetti

Parmesan cheese

Remove the casing from the sausage, and break into small pieces.

Cut unpeeled eggplant into 1/2-inch cubes.

Chop garlic and parsley together.

Combine olive oil, butter, and salt pork in a saucepan; heat.

Add onions and cook until lightly browned.

Add sausage, brown for 10 minutes.

Add garlic, parsley, salt and pepper, cook for 10 minutes.

Add green peppers and eggplant, cook for 5 minutes.

Add fresh and canned tomatoes, simmer for 30 minutes, than taste to see if sauce is cooked, add salt if necessary.

Drain cooked spaghetti, toss with a little butter and grated cheese. Pour sausage and eggplant sauce over pasta, sprinkle with Parmesan cheese.

Serve.

In the restaurant, this was served with an aged Barolo wine.

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Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.

 

 

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