Categories: Pasta

Ingredients

• 2 eggplants, halved lengthwise
• 1 medium zucchini, halved lengthwise
• 4 plum tomatoes, halved lengthwise
• 3 tbsp olive oil
• Kosher salt and black pepper
• 3 hot Italian sausage links
• 10 oz rigatoni
• 1 cup fresh basil, roughly chopped
• 1/2 cup fresh mint, roughly chopped
• 1 small garlic clove, grated
• 1/2 cup ricotta

Directions

1. Preheat a grill to high. Toss the eggplant, zucchini, and tomatoes with 1 tbsp olive oil; season with salt and pepper. Place the vegetables cut-side down on the grill along with the sausages. Cook, turning occasionally, until the veggies are tender and the sausages are cook through, about 4 minutes for the tomatoes and 10-12 minutes for the sausages and remaining veggies. Transfer to a cutting board and let cool slightly.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 1 cup cooking water, then drain the pasta.

3. Combine the basil, mint, garlic and the remaining 2 tbsp olive oil in a large bowl. Chop the veggies and sausages and add to the bowl. Add the pasta and 1/2 cup of the reserved cooking water and toss to combine, adding more cooking water as needed to loosen. Top each serving of pasta with the ricotta. Season with salt and pepper.

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