Wine-Stained Gemelli & Sausage Meatballs

• 2 pounds sweet Italian sausage, casing removed
• 1/4 cup extra virgin olive oil
• 1 Japanese eggplant, cut into 1/4-inch dice
• 1 cup plus 4 liters inexpensive red wine
• 2 cups basic tomato sauce
• 2 tablespoons salt
• 1 1/2 pounds gemelli pasta
• 1/2 cup Italian parsley, finely chopped
• 1 cup Pecorino Romano cheese, freshly grated

1. Using your hands, form the sausage into balls about the size of almonds.
2. In a 12- to 14-inch saute pan, heat the oil over medium heat until just smoking.
3. Add the sausage balls in two batches, and saute, rolling them around, until they are browned all over, 5 to 6 minutes per batch.
4. Remove, and set aside on a plate.
5. Add the eggplant cubes to the pan and cook until dark golden brown, about 5 minutes.
6. Drain off the fat, and add the 1 cup red wine to the eggplant.
7. Bring to a boil, and then add the tomato sauce and the sausage balls.
8. Bring to a boil again.
9. Lower the heat to a simmer and cook for 5 minutes, then remove from the heat.
10. Pour the 4 liters red wine into a large pasta pot.
11. Add the salt and 4 cups of water, and bring to a boil.
12. Drop the gemelli into the boiling wine/water, and cook for 1 minute less than the package instructions indicate.
13. Just before the pasta is done, carefully ladle 1/2 cup of the cooking wine/water into the sausage mixture.
14. Drain the pasta in a colander and add it to the sausage mixture.
15. Add the parsley and toss over medium heat for about 30 seconds, until the pasta is nicely coated.
16. Pour into a warmed serving bowl and serve immediately, with the grated pecorino on the side.

sweet italian sausage, extra virgin olive oil, japanese eggplant, liters inexpensive red wine, tomato sauce, salt, gemelli pasta, italian parsley, romano cheese

Taken from www.foodrepublic.com/recipes/wine-stained-gemelli-sausage-meatballs/ (may not work)