Classic Rigatoni Alla Norma Everyday Dinners
A comforting classic from Sicily, Rigatoni Alla Norma combines tender roasted eggplant with a fresh tomato sauce, tossed with rigatoni and topped with creamy ricotta and Parmesan. Simple, hearty, and packed with Mediterranean flavors.
Equipment
- 1 Baking sheet
- 1 Large Pot
- 1 Medium saucepan
- 1 Chef’s knife
- 1 Colander
Ingredients
- 1 large eggplant
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- ½ pound rigatoni or penne pasta
- 2 garlic cloves finely chopped
- 28 ounces tomato sauce or crushed tomatoes
- Small handful fresh basil plus extra for garnish
- 1 cup whole milk ricotta cheese
- ½ teaspoon red pepper flakes optional
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the Eggplant: Begin by trimming off both ends of the eggplant using a sharp knife. To create a balanced texture and avoid bitterness, peel the eggplant in alternating vertical stripes—some with skin intact and some peeled off—giving it an attractive striped appearance. Once peeled, cut the eggplant into thick slices, then carefully dice those slices into approximately ½-inch cubes. This size allows the eggplant to roast evenly and become tender without falling apart.
- Season and Roast the Eggplant: Preheat your oven to 400°F (204°C). Line a baking sheet with foil or parchment paper to prevent sticking and for easy cleanup. Spread the diced eggplant evenly across the sheet. Drizzle 3 tablespoons of olive oil over the cubes, then sprinkle 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Toss everything gently with your hands or a spatula until all pieces are coated evenly with the seasoning and oil.Roast the eggplant in the oven for approximately 35 minutes, or until the cubes are tender, slightly caramelized, and golden around the edges.Halfway through roasting, toss the eggplant gently to ensure even cooking. Once done, remove from the oven and set aside.
- Boil the Pasta: While the eggplant roasts, fill a large pot with water and add a generous pinch of kosher salt—this seasons the pasta from within. Bring the water to a rolling boil over high heat. Add ½ pound of rigatoni or penne pasta to the boiling water. Cook the pasta according to the package instructions, but reduce the time by about 1 minute to maintain a firm, al dente texture. Stir occasionally to prevent sticking. When the pasta is just shy of done, test a piece to ensure it has a slight bite. Reserve 1 cup of the starchy pasta water before draining the pasta.
- Prepare the Tomato Sauce Base: While the pasta cooks, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Once the oil is shimmering but not smoking, add 2 finely chopped garlic cloves. Sauté the garlic gently for 1-2 minutes until it turns a light golden color and releases a fragrant aroma, being careful not to burn it as burnt garlic will taste bitter. Immediately pour in 28 ounces of tomato sauce or crushed whole tomatoes. Add a small handful of fresh basil leaves to infuse the sauce with herbal brightness. Season the sauce with 1 teaspoon kosher salt and a pinch of black pepper.If you enjoy a subtle spicy kick, sprinkle in ½ teaspoon of red pepper flakes, but this is optional. Stir everything to combine, then reduce heat to low and let the sauce simmer gently for 10-15 minutes to deepen the flavors.
- Combine Pasta with Sauce: After draining the pasta, transfer it directly into the simmering tomato sauce. Add a ladleful or two of the reserved pasta water to help the sauce cling to the noodles and create a silky texture. Toss the pasta and sauce together using tongs or a large spoon to coat every rigatoni piece evenly. The starchy water will help bind the sauce and pasta, making every bite flavorful and luscious.
- Incorporate Roasted Eggplant: Add the tender roasted eggplant cubes to the pasta and sauce mixture. Gently fold the eggplant into the pasta, ensuring it is evenly distributed without breaking up the cubes. The roasted eggplant adds a smoky, creamy texture that complements the tangy tomato sauce perfectly.
- Serve with Cheese and Garnish: Divide the pasta into serving bowls.Generously top each bowl with a hearty spoonful of whole milk ricotta cheese, which adds a creamy richness and balances the acidity of the tomatoes. Sprinkle ½ cup of freshly grated Parmesan cheese over the top for a salty, nutty finish. Drizzle a little extra olive oil and scatter fresh basil leaves on the dish for aroma and color. Serve immediately while warm.
Notes
- Choose small to medium eggplants for less bitterness and fewer seeds.
- Peeling the eggplant partially or fully helps reduce any tough or bitter skin texture.
- Don’t over-oil the eggplant; it acts like a sponge and absorbs oil quickly.
- Reserve pasta water—it’s key to creating a silky sauce that clings to the pasta.
- Adjust red pepper flakes to your spice preference or omit for a mild flavor.
- Cooking pasta al dente ensures the best texture when tossed with sauce.
- Fresh basil is crucial for authentic flavor; add more when serving for brightness.
