Penne Parma Rosa with Broccoli and Crispy Fried Eggplant

I've noticed quite a lot of people are looking for a good parma rosa sauce recipe, and I think I've found one. This penne dish, which I adapted from my new cookbook-addition Four Seasons Pasta, is flavorful, satisfying and even better the next day. I enjoyed it with some crispy fried eggplant, which is one of my faves.

Penne Parma Rosa with Broccoli

1/4 cup olive oil

3-4 cloves garlic, minced

pinch of red pepper flakes

1 can tomato puree or crushed tomatoes, depending on how chunky you like your sauce

1/4 cup cream

salt and pepper to taste

1 large head of broccoli, sliced with the stalks still in tact (I like to leave the skin on)

1 lb penne rigate pasta

In a deep skillet or enameled cast iron dutch oven over medium-high heat, saute garlic and red pepper flakes in oil for about 30 seconds or until fragrant. Lower heat to medium and add in the tomatoes (be careful, the oil might splatter!). Bring to a gentle boil and reduce heat to low. Simmer uncovered for about 20 minutes, stirring occasionally.

Meanwhile, boil broccoli in salted water for about 5 minutes or until tender. Shock the broccoli in a bowl of ice water to stop the cooking, drain, and set aside.

Cook penne according to package directions until al dente.

Turn off heat under the tomato sauce. Stir Parmesan cheese to taste (I use less than 1/4 cup)and gently stir in the cream. Toss the pasta, broccoli, and sauce until combined and serve with additional cheese if desired.

Crispy Fried Eggplant

1 eggplant, sliced into 1/2 inch slices and salted

about 1 cup of Italian Seasoned Breadcrumbs (I use Progresso)

2 eggs

flour for dredging

about 1 cup of olive oil

Dip the eggplant into flour, egg, and breadcrumbs and set aside on a baking rack for about 20 minutes.

Heat oil over medium high to high in a cast iron skillet. Be vigilant, as olive oil has a low smoking point, and adjust heat as necessary. To test the temperature of the oil, drop in a grain of rice. If it sizzles, you're good to go.

Carefully place the eggplant into the oil and fry for about five minutes, flip and cook for five minutes more.

Remove from oil and drain on paper towels. Sprinkle with kosher salt while hot and serve immediately.

***To reheat, bake for 10 minutes in a 350 degree oven.