RIGATONI WITH SAUSAGE, EGGPLANT, TOMATOES, BASIL & RICOTTA SALATA
Pasta, Vegetables
Intermediate

RIGATONI WITH SAUSAGE, EGGPLANT, TOMATOES, BASIL & RICOTTA SALATA

Spicy sausage, charred eggplant, grape tomatoes and San Marzano sauce finished with ricotta salata.

"SO GOOD!" - Alexia

45 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb. Rigatoni Pasta
  • 8 cloves Fresh Minced Garlic
  • 1 pint Red Grape Tomatoes
  • 1 pint Yellow Grape Tomatoes
  • 1/2 cup Extra Virgin Olive Oil
  • 1 1/2 lbs. Hot Italian Sausage
  • 1 medium Eggplant
  • 1 bunch Fresh Basil
  • 1/4 cup Water
  • 14 oz Crushed San Marzano Tomatoes (half of a 28 oz can)
  • 1/2 cup Grated Pecorino Romano Cheese
  • Sea Salt (to taste)
  • Red Chili Flakes (to taste)
  • Cracked Black Pepper (to taste)
  • 1 (7 oz) Block of Ricotta Salata Cheese

Instructions

1

Cook the Sausage

Add a drizzle of olive oil to a fry pan and cook the sausage links halfway through. Remove and slice into 1/2-inch round pieces.

2

Brown the Sausage

Add the sliced sausage back to the pan with another drizzle of olive oil and sauté until browned and crispy. Remove and set aside.

3

Prep the Eggplant

Slice the eggplant lengthwise about 1/2 inch thick and cut into small cubes, avoiding seedy pieces. Add to a pan with a few tablespoons of olive oil.

4

Cook the Eggplant

Season the eggplant with garlic salt and cracked black pepper. Sauté until slightly charred and tender, then set aside.

5

Start the Sauce

In a large skillet, heat a few tablespoons of olive oil. Add minced garlic and red chili flakes, sautéing until slightly golden brown.

6

Add the Grape Tomatoes

Add the red and yellow grape tomatoes to the skillet. Season with garlic salt and cracked black pepper, then pour in the 1/4 cup of water.

7

Add San Marzano Tomatoes

Add the crushed San Marzano tomatoes and a handful of fresh basil leaves. Smash the tomatoes gently until broken down.

8

Combine Everything

Add the cooked eggplant and sausage to the sauce. Simmer on low for 30 minutes, stirring occasionally.

9

Cook the Pasta

Bring a large pot of salted water to a rapid boil. Add the rigatoni and cook until al dente. Drain well.

10

Toss Pasta in Sauce

Add the cooked pasta directly into the sauce. Fold in Pecorino Romano cheese and more fresh basil.

11

Finish with Ricotta Salata

Grate plenty of Ricotta Salata cheese over top before serving.

12

Serve and Enjoy

Plate the rigatoni and enjoy this spicy, tangy, and savory masterpiece—so good!