Ingredients
1
large eggplant, cut into 1-inch pieces
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 tbsp)
1
1/4 cups canned low-salt chicken broth
1
pound cavatapi or penne past
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
Directions
1.
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
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.)
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.
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.
5.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
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.
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