Pasta with Sausage, Eggplant and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This zippy pasta features the best of Italy accented with Mexican serrano chilies. A Zinfandel or Italian Barolo is the right wine. Ingredients:
1 large eggplant, cut into 1-inch pieces |
1 tablespoon salt |
7 tablespoons olive oil |
1 3/4 pounds spicy italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46) |
1 pound cherry tomatoes, halved |
6 garlic cloves, finely chopped |
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon) |
1 1/4 cups canned low-salt chicken broth |
2/3 cup whipping cream |
1 pound cavatapi or penne pasta |
1 cup freshly grated parmesan cheese |
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces |
2/3 cup pine nuts, toasted |
additional grated parmesan cheese |
Directions:
1. Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
2. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut
 until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
4. Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
5. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
6. Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.
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