Rub, Stuffings & Sauces
Pasta Dishes
Entrees & Hearty Fare
|
Fusilli Bella Franca
| 1 lb |
bulk italian sausage, browned or grilled |
| 1 |
small eggplant, cubed with skin on |
| 5 tablespoons |
olive oil |
| 1/2 tablespoon |
salt |
| 4 cloves |
garlic, finely chopped |
| 3 |
medium Roma tomatoes, coarsely chopped |
| 1 |
Serrano chile, finely chopped |
| 1/2 teaspoon |
coarse black pepper |
| 1 cup |
chicken broth |
| 1/4 cup |
white wine |
| 1/2 cup |
whipping cream |
| 12 oz |
fusilli pasta |
| 1 cup |
shredded parmesan |
Wash and cube the eggplant. Place cubes in a bowl, sprinkle with salt and let stand for 30 minutes in a colander (this will draw some of the moisture from the eggplant cubes).
At medium-high heat, coat the bottom of a frying pan with olive oil and saute the eggplant until lightly browned. Set aside. Grill or BBQ the Italian sausage. Let cool and then slice it at about 3/8" thickness on a slight angle.
Cook pasta al dente, drain, return to pot and lightly coat with olive oil to prevent sticking. Set aside.
At medium-high heat, coat the bottom of a frying pan with two tablespoons of olive oil. Ad tomatoes, garlic, pepper and chili and saute for two minutes. Add the Italian sausage and eggplant, tumble slightly and splash with white wine. Add chicken broth and whipping cream and heat the mixture. Once heated through, spoon in the pasta and the shredded parmesan.
Serve on a dish and top with a generous sprinkle of sweet basil. |
