EagleTribune.com, North Andover, MA


November 2, 2012

Old cookbook sparks memories


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.


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


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



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