Rigatoni with Spicy Chicken Sausage Asparagus Eggplant and Roasted Peppers
Ingredients
- 2 red bell peppers
- 1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces
- 1/2 cup extra-virgin olive oil
- 1 pound spicy Italian chicken sausage, casings removed
- 8 ounces dried rigatoni
- 1 baby eggplant (about 6 ounces) stemmed and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, chopped
- 1 tablespoon red wine vinegar
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
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