Step-by-Step Guide to Prepare Award-winning Sicilian-style penne caponata

Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Any-night-of-the-week Sicilian-style penne caponata. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sicilian-style penne caponata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sicilian-style penne caponata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sicilian-style penne caponata is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you can achieve that.

Found this recipe and wanted to try it out

Ingredients and spices that need to be Make ready to make Sicilian-style penne caponata:

1. 1 Aubergine
2. 1 Red onion
3. 1 Red pepper
4. 225 g Sausage meat
5. 15 g Apple cider vinegar
6. 200 g Penne pasta
7. 30 g Black olives
8. 40 g Hard Italian cheese (grated)
9. 1 Chicken oxo cube
10. 100 ml water
11. Pinch sugar

Instructions to make to make Sicilian-style penne caponata

1. Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt.
2. Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking.
3. Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated.
4. Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins)
5. Mean while add penne to your boiling water. When cooked (12ish mins) drain in colander and return it to pan and add a little oil to prevent them sticking
6. Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top

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