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Eggplant, pork and fennel rigatoni
Eggplant, pork and fennel rigatoni
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfy your winter cravings with a delicious pasta dish featuring eggplant, Italian sausage, and the flavors of fennel.
Ingredients:
  • 280g eggplant
  • 4.80 gm salt
  • 450g Italian-style pork and fennel sausages (see note)
  • 27.30 gm olive oil
  • Olive oil cooking spray
  • 1 small red onion, finely chopped
  • 700g btl Mutti Tomato Passata
  • 400g dried rigatoni pasta
  • 250g fresh ricotta, crumbled
Instructions:
  • Lay the eggplant on a plate and generously sprinkle with salt. Let it rest for 5 minutes while you carefully remove the sausage meat from the casings (refer to the note). Discard the casings and crumble the sausage meat into small pieces.
  • Rinse the eggplant under cold water and gently dry it with a paper towel. Heat 2 teaspoons of oil in a large frying pan over medium heat. Cook the sausage meat for 3 to 4 minutes until it is browned and fully cooked. Place the cooked sausage meat on a plate lined with paper towel. Wipe the pan clean and return it to the heat. Spray the eggplant with oil and add it to the pan. Cook for about 2 minutes, stirring occasionally, until it turns golden. Then, transfer the cooked eggplant to a plate.
  • Once the heat is reduced, pour in the remaining oil and add the onion. Cook, stirring occasionally, for 5 minutes until softened. Pour in the passata and 1 cup of cold water. Season with salt and pepper generously. Let it simmer for 10 minutes, stirring occasionally until the sauce thickens.
  • Cook the pasta in a large saucepan of boiling salted water according to the package instructions until al dente. Drain and return it to the pan.
  • Combine the sausage meat and eggplant with the tomato mixture and heat for 1 to 2 minutes. Mix in half of the ricotta and combine with the pasta. Divide the pasta into bowls and garnish with the remaining ricotta. Serve hot.

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