Pasta with Sausage, Eggplant and Basil

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

    Description

    This Zippy Pasta Features The Best Of Italy Accented With Mexican Serrano Chilies. A Zinfandel Or Italian Barolo Is The Right Wine.

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