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Six Seasons - Rigatoni and Eggplant Alla Norma

This recipe summarizes how to make Rigatoni and Eggplant alla Norma, a traditional Sicilian pasta dish. It involves slicing eggplant and salting it to remove excess moisture before cooking it in olive oil until tender. Cherry tomatoes, oregano, chile flakes, salt and pepper are added to the pan and cooked into a sauce. Rigatoni is boiled until al dente then added to the pan along with pecorino romano cheese and crumbled ricotta salata to finish the dish.

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PredragMilinkovic
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672 views1 page

Six Seasons - Rigatoni and Eggplant Alla Norma

This recipe summarizes how to make Rigatoni and Eggplant alla Norma, a traditional Sicilian pasta dish. It involves slicing eggplant and salting it to remove excess moisture before cooking it in olive oil until tender. Cherry tomatoes, oregano, chile flakes, salt and pepper are added to the pan and cooked into a sauce. Rigatoni is boiled until al dente then added to the pan along with pecorino romano cheese and crumbled ricotta salata to finish the dish.

Uploaded by

PredragMilinkovic
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Rigatoni and If the pan looks slightly dry, add another couple

Eggplant alla
of tablespoons of olive oil, bring the heat up to
medium-high, and add the eggplant in a single

Norma
layer (cook it in batches if necessary). Cook the
eggplant, turning the strips as they become
browned on each side, until they’re fairly tender
The traditional Sicilian dish pasta alla Norma and nicely colored all over, 6 to 8 minutes.
was named after a tragic character in an opera,
but I like to think of Norma as an Italian Add the tomatoes, oregano, and chile flakes and
grandmother who loves being in the kitchen. season with salt and a generous dose of black
She’s the type of cook who can turn simple pepper. Cook, stirring and scraping the bottom
ingredients into something marvelous, like this of the pan, until the tomatoes break down a bit
quick dish. and the whole mess gets nicely juicy and saucy,
another 6 to 8 minutes. Return the sausage to
» Serves 2 the pan.

1 medium globe 1 pint cherry tomatoes, Meanwhile, bring a large pot of water to a boil
eggplant (about halved if large and add salt until it tastes like the sea. Add the
3/4 pound), cut into 1 tablespoon fresh rigatoni and cook until al dente (1 minute shy of
1/2-inch-thick rounds, oregano leaves, the time listed on the package). With a ladle or
each cut across into or 1 teaspoon dried
1/2-inch-wide strips a measuring cup, scoop out about 1/2 cup of the
1/2 teaspoon dried pasta cooking water.
Kosher salt and freshly chile flakes
ground black pepper
8 ounces rigatoni Drain the pasta and add it to the pan with the
Extra-virgin olive oil eggplant. Stir and cook for another minute or
1/2 cup finely grated
2 garlic cloves, smashed Pecorino Romano two so the pasta absorbs the flavors. Add the
and peeled cheese pecorino and toss. Taste and adjust with more
1/2 pound Italian sausage 1/2 cup crumbled ricotta salt, black pepper, or chile flakes, along with a
(mild or hot), bulk or salata cheese few spoonfuls of the pasta water if needed to
with casings removed
make the sauce cling to the pasta.

Put the eggplant strips in a colander and


Pile into bowls, top with the ricotta salata, and
sprinkle with 1 teaspoon salt. Leave for at least
finish with a drizzle of olive oil.
1 hour and up to 2 hours to draw out the excess
moisture. When it’s time to cook them, blot off
the moisture and excess salt from the surface
with a paper towel and give them a gentle
squeeze to really wring out the water.

Heat a glug of olive oil in a large skillet over


medium heat. Add the garlic. Cook slowly to toast
the garlic so it’s very soft, fragrant, and nicely

season four: late summer 


golden brown—but not burnt—about 5 minutes.

Shape the sausage into 3 patties. Add the


sausage to the pan and cook, flipping a few
times, until gently browned on the outside and
almost cooked on the inside, about 5 minutes
total. Break up the sausage into bite-size chunks.
Scoop the sausage out of the pan and set aside.

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