Name: Pasta with Sausage, Eggplant and Basil
Yield: Makes 8 servings
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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Pasta with Sausage, Eggplant and BasilMark Thomas

This zippy pasta features the best of Italy accented with Mexican serrano chilies. A Zinfandel or Italian Barolo is the right wine.

Recipe information

Yield
Makes 8 servings

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

Preparation

Step 1
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Step 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.)
Step 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.
Step 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.
Step 5
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Step 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.

TagsPasta Penne Italian European Sausage Meat Eggplant Vegetable Basil Herbs & Spices Main Dinner Lunch Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes