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Pasta with Italian Sausage, Cherry Tomatoes and Eggplant

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.

At first bite, my son turned to me and said, “This is sooo yummy!”- a resounding approval that I don’t hear very often unless he is really impressed. He even asked that he have it in his lunch. So you have heard it from the mouth of babes… not only is this dish perfect for a family dinner but for lunch too!

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes

INGREDIENTS

  • 1 pound – your favorite pasta
  • 1 small eggplant, cubed
  • 5 Italian sausage, casings removed and rolled into meatball forms
  • 2 pints cherry tomatoes
  • 2 cloves garlic, minced
  • 1 ¼ cup chicken stock
  • ¾ cup cream
  • 1 cup fresh basil
  • 1 cup parmesan cheese
  • olive oil
  • salt

DIRECTIONS

  1. Preheat the oven to 400 degrees.
  2. Cook the pasta per the package instructions.
  3. Spread the eggplant on a baking sheet, drizzle with olive oil and sprinkle salt over top. Toss to coat and spread the eggplant evenly back over the surface of the baking sheet. Bake for 30 minutes or until it is golden brown.
  4. Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add the meatballs and turn to brown on all sides. Remove and set aside.
  5. Add the tomatoes and garlic to the hot skillet and sauté for 2-3 minutes. Pour in the chicken stock and cream. Season with salt, to your taste. Add back the meatballs and let them simmer for 10 minutes. Toss in the eggplant, basil, and cheese.
  6. Toss the sauce with the pasta and serve immediately.