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Pasta with Chicken Sausages, Eggplant, and Tomatoes

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This pasta dish is easy to make – and makes great leftovers, too!

  • 1 lb rigatoni
  • 1/2 large eggplant cut into 1" cubes
  • 3 to 4 cloves garlic, minced
  • 4 pre-cooked chicken sausages, sliced into ½ inch pennies
  • 4 tbsp olive oil
  • 2 cups cherry tomatoes
  • 1 tsp hot pepper flakes
  • 1/3 cup whipping cream
  • 3/4 cup chicken broth
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1
    Place the eggplant in large colander, coat with salt, and let stand in the sink for 30 minutes. Rinse.
  • 2
    Prepare the pasta according to package directions.
  • 3
    Heat 3 tablespoons of the olive oil in a skillet and sauté the eggplant until golden, approximately 5 minutes. Remove from the pan.
  • 4
    Heat the remaining oil in the same pan and cook the tomatoes and garlic for about 2 minutes.
  • 5
    Add the sausages, pepper flakes, broth, and cream, and simmer for 5 minutes.
  • 6
    Add back the eggplant and cook for an additional 1 minute.
  • 7
    Toss the pasta with the sauce, basil, and Parmesan cheese.
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