Penne with Grilled Eggplant and Radicchio Sauce

Name: Penne with Grilled Eggplant and Radicchio Sauce
Yield: 6 Servings
Ingredients: 2 small eggplants (about 1 1/2 pounds total); 1 large head of radicchio (about 8 ounces), quartered, cored; 7 tablespoons olive oil, divided; 1/3 cup finely chopped onion; 3 garlic cloves, thinly sliced; 2 tablespoons fresh Italian parsley leaves; 1 tablespoon chopped fresh thyme; 1 cup chopped seeded peeled tomatoes; 1/2 cup low-salt chicken broth; 1/3 cup dry white wine; 1/2 cup coarsely chopped fresh basil; 1/4 teaspoon dried crushed red pepper; 12 ounces penne or fusilli (spiral-shaped pasta), freshly cooked; 6 ounces soft fresh goat cheese, crumbled

By Jimmy BradleyPhotography by Yunhee Kim

July 31, 2007

Recipe notes