Meatball Pasta
MOORE AND MOORE ONLINE
Ingredients:
1 large eggplant, cut into 1-inch pieces
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 or grape tomatoes, halved
8 garlic cloves, finely chopped
1-1/4 cups canned low salt chicken broth
2/3 cup whipping cream
1 pound penne pasta
1 cup freshly grated Parmesan cheese
1 cup fresh basil leaves, torn into 1/2 inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Directions:
Heat 3 tablespoons oil in large pan over medium-high heat.
Working in
batches, add eggplant - saute' until golden, about 5 minutes. Transfer
to
bowl.
Heat 2 tablespoons oil in large pan 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 oil in same pan over medium-high heat. Add tomatoes
and
garlic - 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. (Don't
overcook). Drain.
Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine
nuts. Season to taste with salt and pepper. Serve pasta and top with
additional Parmesan cheese.
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Site last updated on
Tuesday, November 15, 2005
at
04:56:34 AM
.