Pasta with Sausage, Eggplant and Basil Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions:Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saute
until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.) 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. 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.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl. 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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Number Of
Servings: |
Number Of
Servings:8 |
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