Pasta with Sausage, Eggplant and Basil Recipe

Name: Pasta with Sausage, Eggplant and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Toss eggplant with 1 tablespoon salt in large colander.
2
Place over bowl and let stand 30 minutes.
3
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
4
Working in batches, add eggplant; saut until golden, about 5 minutes.
5
Transfer to bowl.
6
(Can be made 8 hours ahead.
7
Cover; chill.)
8
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
9
Working in batches, cook meatballs until brown, about 5 minutes.
10
Transfer meatballs to paper-towel-lined plate.
11
Wipe out skillet.
12
Heat 2 tablespoons oil in same skillet over medium-high heat.
13
Add tomatoes, garlic and chilies; saute until fragrant, about 2 minutes.
14
Add meatballs, broth and cream.
15
Simmer until meatballs are cooked through, about 5 minutes.
16
Add eggplant and simmer 1 minute.
17
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
18
Drain.
19
Transfer to large bowl.
20
Toss pasta with sauce and 1 cup Parmesan cheese.
21
Mix in basil and pine nuts.
22
Season to taste with salt and pepper.
23
Serve pasta, passing additional Parmesan cheese separately.

1554

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Pasta with Sausage, Eggplant and Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Sausage, Eggplant and Basil

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