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Rigatoni with spicy salami, eggplant & tomato sauce
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Prep Time:
13 minutes
Cook Time:
10 minutes
Total Time:
23 minutes
Elevate pre-made pasta sauce with chili flakes, red wine, and gourmet deli ingredients.
Ingredients:
  • 350g dried rigatoni pasta
  • 1 garlic clove, crushed
  • 6 slices marinated chargrilled eggplant, coarsely chopped
  • 8 slices hot salami, thickly sliced
  • 80ml (1/3 cup) red wine
  • 1 x 575g btl Matriciana Pasta Sauce
  • 1/2 tsp dried chilli flakes
  • 125ml (1/2 cup) water
  • 40g (1/2 cup) shredded parmesan
Instructions:
  • Boil pasta in a large pot of salted water as per package instructions until al dente. Drain and place back in the pot.
  • In a medium heavy-based saucepan over medium heat, sauté the garlic, eggplant, and salami for 2 minutes until the garlic is soft. Pour in the wine and allow it to reduce slightly for about 1 minute. Add the pasta sauce, chili, and water, then simmer for 5 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
  • Combine the eggplant mixture and most of the parmesan with the pasta, tossing until thoroughly mixed. Serve the pasta in bowls and sprinkle with the rest of the parmesan.

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