Pasta Arrabbiata With Eggplant

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
746
FAT
89%
CHOL
61%
SOD
17%

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Ingredients for 4 servings

Salt

1 pound penne rigate

1/4 cup extra-virgin olive oil (EVOO)

4 cloves garlic, finely chopped

1/2 - 3/4 teaspoon crushed red pepper (eyeball it)

1 large eggplant, peeled and chopped

1 28 ounce can crushed tomatoes

Flat-leaf parsley, finely chopped (a generous handful)

Freshly ground black pepper

1 cup ricotta cheese

20 basil leaves, shredded

1 cup arugula leaves, chopped

Grated Parmigiano-Reggiano or Pecorino Romano cheese, to pass around the table

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