Photo of Sausage & aubergine pasta by WW

Sausage & aubergine pasta

Points® value
Total Time
30 min
5 min
25 min
Inspired by a traditional Sicilian dish, this savoury crowdpleaser is full of punchy Italian flavours


Calorie controlled cooking spray

4 spray(s)

Red onion

2 small, finely sliced


2 medium, roughly chopped

Pork sausage, skinless

4 sausage(s), grilled, We used Heck, naked pork sausages

Fennel Seeds

½ tablespoon(s), level

Balsamic vinegar

1½ tablespoon(s)

Tinned Tomatoes

2 can(s), large

Tomato Purèe

2 tablespoon(s), level

Wholewheat Pasta, dry

240 g, pappardelle

Parmesan Cheese

2 tablespoon(s), grated


  1. Mist a large, deep, lidded frying pan with cooking spray and fry the onions and aubergines over a low-medium heat for 5 minutes until softened. Stir in the sausage meat and cook, stirring regularly, for 5 minutes until cooked through and lightly golden. Add the fennel seeds and cook for another minute.
  2. Stir in the balsamic vinegar and cook until just evaporated, then add the chopped tomatoes and tomato purée. Half-fill an empty tomato tin with water and add to the pan. Bring to the boil, then turn down the heat, cover and simmer for 10 minutes.
  3. Meanwhile, cook the pasta according to the pack instructions. Stir into the sauce. Serve sprinkled with Parmesan.


Skinless pork sausages speed up the process, but you can use reduced fat pork sausages – just remove the skins first