ALEXIA'S SPICY VEGGIE RIGATONI PASTA
Rigatoni with eggplant, mushrooms, grape tomatoes, and spicy tomato sauce.
"Now that's Italian!" - Alexia
Ingredients
- 1/2 cup Extra Virgin Olive Oil
- 1 lb. Rigatoni Pasta
- 1 medium Eggplant, cut into small pieces (skin on)
- 1 1/2 cups Baby Bella Mushrooms, sliced
- 1 1/2 cups White Mushrooms, sliced
- 1 (28 oz) can Ground Peeled Tomatoes (about 3 cups)
- 4 cups Grape Tomatoes (red and orange mixed)
- 1/2 cup Grated Pecorino Romano Cheese
- 1 bunch Fresh Basil
- Sea Salt (to taste)
- Cracked Black Pepper (to taste)
- Red Chili Flakes (to taste)
- 6 cloves Fresh Minced Garlic
Instructions
Prepare the Eggplant
Wash and cut the eggplant into small pieces, leaving the skin on. Add olive oil to a pan and sauté the eggplant. Season with sea salt and cracked black pepper. Cook until tender, then set aside.
Cook the Mushrooms
Clean and slice both the baby bella and white mushrooms. In a separate pan, add olive oil and sauté the mushrooms. Season with sea salt and cracked black pepper. Cook until tender and slightly caramelized, then set aside.
Start the Sauce
In a large pan, add 4 tablespoons of olive oil over medium heat. Add minced garlic and red chili flakes to taste. Sauté until the garlic is slightly caramelized and fragrant.
Add the Tomatoes
Add the grape tomatoes to the pan and season with sea salt and cracked black pepper. Next, add the ground peeled tomatoes and stir to combine.
Combine the Vegetables
Add the cooked eggplant and mushrooms to the sauce. Stir well and simmer on low for 20 minutes to allow the flavors to meld.
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain well.
Combine Pasta and Sauce
Fold the cooked pasta into the sauce, coating it evenly. Add more olive oil or a splash of pasta water if needed for consistency.
Finish and Serve
Top generously with grated Pecorino Romano cheese and chopped fresh basil. Plate it up and enjoy!