Recipes|Featured Main
T&C EveryDay Sicilian Rigatoni, Seattle-Style
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT50M40 Minutes
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Yield:6 Servings
Ingredients
- 1 medium-sized eggplant
- 4 tablespoons olive oil
- 1 pound ground Italian sausage, optional
- 3 cloves garlic, thinly sliced
- 1 medium red onion, diced
- 1 (28 ounces) can whole tomatoes
- 1 tablespoon red wine vinegar
- Salt and fresh ground pepper
- 1 box T&C EveryDay Rigatoni
- Handful of fresh basil
- 8 ounces fresh mozzarella
- Red pepper flakes, optional
- 1 medium-sized eggplant
- 51.12g olive oil
- 453.59g ground Italian sausage, optional
- 3 cloves garlic, thinly sliced
- 1 medium red onion, diced
- 1 (793.79g) can whole tomatoes
- 12.78g red wine vinegar
- Salt and fresh ground pepper
- 1 box T&C EveryDay Rigatoni
- Handful of fresh basil
- 226.8g fresh mozzarella
- Red pepper flakes, optional
Our employee Jo Eike says, “I've been making this recipe for 15 years. My family loves this riff on the classic Sicilian Pasta alla Norma. BIG LOVE!”
Preparation
STEP 1
Cut eggplant into medium dice.
STEP 2
Place a large skillet over medium heat. Coat with olive oil and add ground sausage, if using, and cook, breaking it up into small pieces.
STEP 3
Add eggplant and cook until softened about 8-10 minutes.
STEP 4
Add garlic and onion and cook for another 2-3 minutes. Add tomatoes, crushing them with your clean hands before dropping into the pan.
STEP 5
Add vinegar and season with salt and pepper. Turn heat to low and simmer sauce for about 20 minutes. (At this stage sauce can be cooled and reserved for another time).
STEP 6
Bring a large pot of salted water to boil and cook pasta per package instructions.
STEP 7
Add strained pasta to warm sauce and mix. Add torn pieces of fresh mozzarella and mix until they just start to melt.
STEP 8
Sprinkle pasta with torn fresh basil leaves and red pepper flakes if using.