Pasta with Sausage Eggplant and Basil
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
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