Penne with Grilled Eggplant and Radicchio Sauce
A sophisticated Italian pasta dish combining grilled eggplant and radicchio in a flavorful sauce with fresh herbs, tomatoes, and white wine, finished with creamy goat cheese. The smoky grilled vegetables complement the tender penne perfectly.
Ingredients
- •2 whole small eggplants (about 1 1/2 pounds total)
- •1 head large head of radicchio (about 8 ounces), quartered, cored
- •7 tablespoons olive oil, divided
- •⅓ cup finely chopped onion
- •3 cloves garlic cloves, thinly sliced
- •2 tablespoons fresh Italian parsley leaves
- •1 tablespoon chopped fresh thyme
- •1 cup chopped seeded peeled tomatoes
- •½ cup low-salt chicken broth
- •⅓ cup dry white wine
- •½ cup coarsely chopped fresh basil
- •¼ teaspoon dried crushed red pepper
- •12 ounces penne or fusilli (spiral-shaped pasta), freshly cooked
- •6 ounces soft fresh goat cheese
- •crumbled
Cooking Instructions
- 1.
Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle eggplant lightly with salt; let stand 30 minutes.
30 min
- 2.
Prepare barbecue (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.
10 min
- 3.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
20 min
- 4.
Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.
5 min
