Ingredients:
- 500g fusilli pasta
- 150ml olive oil
- 1 onion, finely chopped
- 1 courgette, diced
- 1 aubergine, diced
- 100g sun-dried tomatoes, finely chopped
- 1 carrot, grated
- 500g Santorini country-style sausages
- Zest of 2 oranges
- 400g chopped tomatoes
- Salt
- Pepper
- 20 basil leaves
- 4 eggs
- 150g grated Parmesan cheese
Method:
Preheat the oven to 180°C.
In a pot of salted boiling water, cook the fusilli for 5 minutes.
Drain the pasta and rinse under cold running water to halt the cooking process.
Place the pasta in a rectangular baking dish and toss with a little olive oil to prevent sticking.
In a large saucepan, heat the olive oil and sauté the onion for 5 minutes.
Add the courgette and continue sautéing for another 2 minutes.
Incorporate the aubergine and sauté for an additional 3 minutes.
Stir in the sun-dried tomatoes, carrot, Santorini country-style sausages, orange zest, chopped tomatoes, salt, pepper, and basil.
Reduce the heat and simmer for 5 minutes.
In a bowl, beat the eggs and pour over the pasta.
Add half of the grated Parmesan and mix well.
Pour the sausage and vegetable ragout over the pasta and combine thoroughly.
Sprinkle with the remaining Parmesan and bake for 10 minutes.
