1/2 cup (130 g) ricotta cheese, drained

2 tbsp finely chopped flat-leaf parsley

3/4 lb (340 g) penne rigate or other short pasta

1 eggplant, diced

1/3 cup (75 ml) olive oil

1 lb (450 g) Italian sausage, casing removed

1 jar (340 ml) roasted red peppers, drained and cut into strips

1 cup (250 ml) chicken broth

3 tbsp (45 ml) tomato paste

Freshly grated Parmesan cheese, to taste

In a small bowl, mix the ricotta and parsley together. Season with salt and pepper. Set aside.

In a large pot of boiling salted water, cook the pasta until al dente. Drain.

Meanwhile, in a large non-stick skillet over medium-high heat, cook the eggplant in 1/4 cup (60 ml) of the oil until golden, about 5 minutes. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the sausage in the remaining oil, breaking it up with a wooden spoon. Add the eggplant, peppers, broth and tomato paste. Continue cooking for 3 minutes, stirring constantly. Add the pasta and cook for 2 minutes, stirring to coat with the sauce. Adjust the seasoning. Remove from the heat.

Using two spoons, shape the ricotta mixture into 6 dollops and place on top of the pasta. Sprinkle with Parmesan and serve.

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