Sausage Farfalle

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sausage farfalle
  • 4Servings


  • 12 ounces Italian sausage, casing removed
  • 1/2 pound eggplant, diced
  • 8 ounces farfalle, cooked
  • 1/2 cup thinly sliced pepperoncini
  • 1/4 cup grated Parmesan
  • 1 teaspoon lemon zest
  • 1/4 cup chopped fresh parsley


In nonstick skillet, cook sausage, breaking up with a spoon, over medium-high until browned, 5 minutes. Add eggplant and cook until tender, 3 minutes. Add pasta, pepperoncini, cheese and zest; toss. Top with parsley.