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  "title": "Vermicelli with Sausage and Eggplant",
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  "difficulty": "medium",
  "prepTime": null,
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  "serves": 8,
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  "ingredients": [
    {
      "label": "1 ½ lbs sweet Italian sausage",
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      "label": "1 Tbsp olive oil",
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      "label": "1 medium onion, sliced",
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      "label": "1 can (6 oz) tomato paste",
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      "label": "1 tsp sugar",
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      "label": "1 tsp dried oregano leaves",
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      "label": "1 tsp salt",
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      "label": "⅛ tsp ground black pepper",
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    {
      "label": "16 oz Ronzoni® Vermicelli",
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  "instructions": [
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      "instruction": "In a large saucepan, crumble sausage and brown in hot oil; remove meat from pan",
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    {
      "instruction": "Cook onion and garlic in drippings (do not burn garlic",
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    },
    {
      "instruction": ") 3",
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    },
    {
      "instruction": "Add cooked sausage and remaining ingredients, except pasta; bring to a boil",
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    },
    {
      "instruction": "Reduce heat and simmer uncovered, 20 minutes until thickened; stir often",
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    },
    {
      "instruction": "Meanwhile, prepare pasta according to package directions; drain",
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    },
    {
      "instruction": "Pour sauce over hot pasta and toss",
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