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Pasta con Salsiccia, Melanzane e Basilico
Pasta with Sausage, Eggplant and Basil
(Pasta con Salsiccia, Melanzane e Basilico)
 
 
Ingredients:
 
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons extra virgin olive oil

1 and 3/4 lbs spicy Italian sausages, casings removed, meat shaped into 1 and 1/4-inch meatballs (about 46)
1 lb cherry tomatoes, halved
6 garlic cloves, finely chopped
1 and 1/2 Serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 and 1/4 cups chicken broth
2/3 cup whipping cream

1 lb cavatelli or Penne pasta

1 cup freshly grated Parmigiano cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmigiano cheese
 
Directions:
 
Toss eggplant with 1 tablespoon salt in large colander.

Place over bowl and let stand 30 minutes.

Heat 3 tablespoons olive 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 olive 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 olive oil in same skillet over medium-high heat.

Add tomatoes, garlic and chilies; saute 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 'al dente'.
 
Drain. Transfer to large bowl.

Toss pasta with sauce and 1 cup Parmigiano cheese.

Mix in basil and pine nuts. Season to taste with salt and pepper.

Serve pasta, passing additional Parmigiano cheese separately. Makes 8 servings.
 
That's it!
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