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Pasta with Italian Sausage, Tomatoes and Eggplant
Ingredients
  • 3 TABLESPOONS  EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
  • 2 PINTS CHERRY OR GRAPE TOMATOES
  • 1 SMALL RED ONION, FINELY CHOPPED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 8 OUNCES HOT ITALIAN SAUSAGE, CASING REMOVED
  • 1 POUND EGGPLANT, PEELED AND CUT INTO ¾-INCH CUBES
  • 1 POUND CAMPANELLE, GEMELLI OR CAVATAPPI PASTA
  • ¾ TEASPOON GRATED NUTMEG
  • 1 CUP LIGHTLY PACKED FRESH BASIL, TORN IF LARGE
  • FINELY GRATED PARMESAN OR PECORINO ROMANO, TO SERVE
Steps
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