Pasta with Sausage, Eggplant and Basil

Pasta with Sausage, Eggplant and Basil
Photo by Mark Thomas

Ingredients

  • 1 ½ serrano chilies
  • grated Parmesan cheese
  • 1 ¼ cups canned low-salt chicken broth
  • 1 large eggplant
  • 1 cup freshly grated Parmesan cheese
  • 1 ¾ pounds spicy Italian sausages
  • 1 pound cherry tomatoes
  • + 7 more ingredients
    • 7 tablespoons olive oil
    • 2/3 cup whipping cream
    • 2/3 cup pine nuts
    • 6 garlic cloves
    • 1 pound cavatapi or penne pasta
    • 1 tablespoon salt
    • 1 cup fresh basil leaves

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; saut until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)...

View full recipe at Epicurious

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