Rigatoni Alla  Norma

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Rigatoni alla Norma is a quintessential Italian classic that embodies pure comfort.  Savory roasted eggplant is tossed with a simple tomato sauce and garnished with creamy ricotta cheese and a healthy finish of grated Parmesan cheese.

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Lets make  rigatoni alla norma!  Here are all of the ingredients.

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Step 1: Peel the eggplant, leaving every other strip of peel on, then slice and cut the eggplant into ½ inch cubes.

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Step 2: Transfer the cubed eggplant to a lined baking sheet and season with salt and pepper and drizzle with olive oil. Toss to coat and roast at 400 degrees Fahrenheit for 30-35 minutes.

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Step 3: Place a pot over medium heat and drizzle olive oil. Saute garlic until lightly caramelized, about 1-2 minutes. Meanwhile, cook pasta in salted boiling water in another pot.

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Step 4: Pour the tomato sauce into the pot and add fresh basil. Season with salt and pepper, stir and let the sauce simmer for 10-15 minutes.

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Step 5: Add the cooked pasta directly to the sauce and reserve some of the pasta water to add,  if needed.

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Step 6: Once the roasted eggplant is done, it should be soft and slightly caramelized.

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Step 7: Add all of the roasted eggplant cubes to the cooked rigatoni and tomato sauce.

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Step 8: Give the rigatoni alla norma a good mix so everything is evenly coated with the tomato sauce. Add more pasta water, if needed to loosen the sauce.

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Step 9: Ladle the eggplant pasta into bowls and top with a dollop of ricotta cheese. Garnish with grated parmesan, drizzle of olive oil and fresh basil.

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Find the full recipe for  Rigatoni Alla Norma on LittleFerraroKitchen.com  Linked below!

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