Eggplant & Chorizo Fettuccine with Fresh Basil

Noodles and Eggplant and Chorizo

Delicious Summer Recipe

This easy summer pasta brings together tender garden eggplant, savory chorizo, fresh basil, and Parmesan in a silky sauce that coats every strand of fettuccine. No tomatoes and no heavy cream needed the eggplant picks up all the delicious flavor from the chorizo, while a little pasta water and (optional) Parmesan create a glossy, savory sauce.

It's a wonderful way to turn an abundance of summer eggplant into a satisfying weeknight dinner.

Ingredients

• 16 oz fettuccine

• 16 oz chorizo, casing removed

• 2 medium eggplant, cut into ½–1 -inch cubes

• 1 small onion, diced

• 3 cloves garlic, minced

• ½ cup dry white wine or chicken/vegetable broth

• ½–¾ cup reserved pasta water

• ½ cup freshly grated Parmesan (optional)

• 1 packed cup fresh basil, roughly torn (optional but super yummy)

• 2 tbsp olive oil, plus more as needed

• ½ tsp paprika

• Freshly ground black pepper

• Salt

• Optional: pinch of red pepper flakes

Directions

1. Start the pasta
Bring a large pot of generously salted water to a boil

Add the fettuccine to the boiling water

Cook until just shy of al dente according to the package directions

Before draining, reserve at least 1 cup of pasta water

2. Cook the eggplant
Heat the olive oil in a large skillet over medium-high heat

Add the eggplant

Season with salt and pepper

Cook for 8–10 minutes, stirring occasionally, until browned and tender

3. Add the chorizo and aromatics
Push the eggplant to one side of the skillet

Add the chorizo

Break it into small pieces

Cook for about 4 minutes, until browned

Stir in the onion

Cook for additional 3–4 minutes, until softened

Add the garlic, smoked paprika, and red pepper flakes, if using

Cook for another 30 seconds

4. Deglaze the pan
Pour in the wine or broth

Scrape up the browned bits from the bottom of the pan

Simmer for 2–3 minutes

5. Bring it all together
Add the drained fettuccine to the skillet along with ½ cup of the reserved pasta water

Toss well

Add the Parmesan (if using) and continue tossing until the noodles are coated in a glossy sauce

Add more pasta water a splash at a time if needed.

6. Finish with basil.
Remove from the heat and fold in the fresh basil

Taste and add more salt and pepper as needed

Serve immediately with additional Parmesan and basil