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Slow cooker rigatoni alla norma recipe
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Prep Time:
10 minutes
Cook Time:
175 minutes
Total Time:
185 minutes
Indulge in this veggie-packed, fiber-rich vegetarian pasta dish.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 1 large eggplant, quartered, thickly sliced
  • 2 garlic cloves, crushed
  • 1/4 tsp dried chilli flakes
  • 400g can cherry tomatoes in juice
  • 44.40 gm tomato paste
  • 750.00 ml dried rigatoni pasta
  • 250.00 ml fresh basil leaves
  • 200g smooth ricotta
  • Grated parmesan, to serve
  • Dried chilli flakes, to serve
  • Basil leaves, to serve
Instructions:
  • Heat oil in a large, deep frying pan over medium-high heat. Sauté onion and eggplant for 6 to 8 minutes until eggplant begins to brown. Stir in garlic and chili and cook for an additional minute until fragrant.
  • Place the bowl's contents into a slow cooker. Incorporate tomatoes, tomato paste, and 1 cup of water. Season with salt and pepper. Cover and cook on HIGH for 2 hours until the eggplant starts to collapse. Add rigatoni, basil, and 1/2 cup water. Mix well. Cover and continue cooking for 45 minutes until tender.
  • Top with creamy ricotta, then generously sprinkle with extra chili, grated parmesan, and fresh basil leaves to enhance the flavors.

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