Serve the pasta with a squeeze of lemon juice.
Eskort Frikkadels, Aubergine and Roasted Pepper Penne Pasta
Ingredients
- 350 g Eskort Mini Frikkadels
- 2 red peppers
- olive oil for cooking
- 1 onion, diced
- 1 clove garlic, chopped
- 1 large aubergine, cut into blocks
- 250 ml fresh cream
- 400 g penne pasta
- 1,5 L water
- coarse salt
- 5 ml black pepper
- juice of one lemon
Method
- Bring the water and salt in a large pot over high heat.
- Add pasta and cook for 10 – 15 minutes until the pasta is al dente (cooked but still firm in texture).
- Drizzle with olive oil and set aside 250 ml of the pasta water.
- Place the two peppers on an open gas flame or under the oven’s grill for 10 minutes until charred. Remove and place in a plastic bag to sweat for 5 minutes.
- Remove the pepper skins and chop into small pieces.
- Add olive oil to a large preheated saucepan and fry the onion, garlic and aubergine until soft and golden brown. Season with salt and pepper.
- Add the frikkadels and fry for 5 minutes.
- Add the pasta water, chopped peppers and cream, reduce heat and simmer for another 5 – 8 minutes.
- Pour the sauce over the pasta and mix well.
- Season with pepper and salt to taste.
Serve
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