RIGATONI WITH EGGPLANT, ITALIAN SAUSAGE, AND TOMATO

Rigatoni with Eggplant, Italian Sausage, and Tomato image

Yield serves 8

Number Of Ingredients 11

1 small globe eggplant, about 1 pound, peeled, cut into 1-inch cubes
Kosher salt
4 tablespoons extra-virgin olive oil
3/4 pound sweet or hot Italian sausage, casing removed
2 cloves garlic, minced
3 cups peeled, seeded, and diced plum tomatoes (fresh or canned)
3-inch piece of Parmesan rind (optional)
1/4 cup torn fresh basil leaves
Freshly ground black pepper
1 pound rigatoni or penne
1/4 cup freshly grated Parmesan cheese, plus more for passing

Steps:

Put the eggplant cubes in a colander set over a bowl. Add 2 teaspoons salt and toss well. Let drain for 30 minutes. Squeeze the eggplant cubes vigorously to release additional moisture, then set aside on paper towels.
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the eggplant and sauté until browned in spots and tender, about 10 minutes. (Taste to be sure.)
In a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it is finely crumbled and no longer pink, about 5 minutes. Add the garlic and sauté briefly to release its fragrance. Add the tomatoes, Parmesan rind, and basil. Bring to a simmer and cook for about 10 minutes to blend the flavors. Stir in the eggplant. Season with salt and pepper and simmer gently for about 5 minutes. Remove the Parmesan rind.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce. Toss well, add the cheese, and toss again, moistening with reserved pasta water if needed. Serve immediately in 8 warm bowls and pass additional Parmesan cheese.
Enjoy with Cakebread Cellars Zinfandel or another robust red wine.