Smoked Spaghetti Timbale with Hot Italian Sausage and Eggplant
Cook time: 2 hours | Desired Temp: 150°
*Cook times may vary!
Ingredients1/3 cup + 1/4 cup extra-virgin olive oil
2 eggplants, cut into 1-inch cubes
3 cloves garlic, minced
1 pound hot Italian sausage
1/3 cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces spaghetti
1 pound mozzarella, shredded
1 cup freshly grated Parmesan
1 package frozen puff pastry (2 sheets), thawed
Salt and black pepper
- Start PBC per usual lighting procedure. Smoke Hot Italian Sausage on Pit Barrel® ahead of time or while preparing the rest of this dish.
- Heat 1/3 cup of oil in a large frying pan over medium-high heat. Saute eggplant (may need to work in batches to avoid overcrowding) until tender.
- Season with salt and pepper. Add garlic to eggplant and saute until tender. Add wine, cook for 3 to 5 minutes. Add marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine. Slice sausage and add to eggplant mixture.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until slightly undercooked. Drain. Toss the spaghetti with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Remove 1 rod from the Pit Barrel® and allow the temperature to increase while you prepare the pastry.
- Roll out 1 pastry sheet on a floured surface to a 13-inch square. Transfer to a 9-inch springform pan, carefully pushing pastry sheet down and shape to bottom and sides. The excess pastry should hang over the rim.
- Spoon the pasta and eggplant mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the excess pastry to about 1-inch and create a decorative border. Cut a few slits in the center of the top pastry for steam to escape.
- Cook on the Pit Barrel® until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let rest for 20 minutes. Remove the pan sides and serve.
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Thank you Owen Quirk @aweebitquirkybbq for sharing this recipe and beautiful pictures!
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