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Classic Rigatoni Alla Norma

Jessica T. Brown
Tender rigatoni tossed with roasted eggplant and a rich, fragrant tomato-basil sauce, finished with creamy ricotta and Parmesan.
Vegetarian, fiber-rich, and quick to prepare, it’s perfect for weeknight dinners or casual entertaining.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 Baking sheet
  • 1 Large Pot
  • 1 Saucepan
  • 1 Knife
  • 1 cutting board
  • 1 Mixing Spoon

Ingredients
  

  • 1 large eggplant
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ pound ziti or penne pasta
  • 2 tablespoons olive oil for sauce
  • 2 garlic cloves finely chopped
  • 28 ounces tomato sauce or crushed whole tomatoes
  • 1 teaspoon kosher salt for sauce
  • Small handful fresh basil leaves plus more for garnish
  • 1 cup whole milk ricotta cheese
  • ½ teaspoon red pepper flakes optional
  • ½ cup freshly grated Parmesan cheese

Instructions
 

  • Prepare the Eggplant: Trim the ends of the eggplant and peel alternating vertical stripes to create a decorative pattern.
    Cut the eggplant into thick slices, then into ½-inch cubes for even roasting.
    Place on a foil- or parchment-lined baking sheet, drizzle with olive oil, and season with kosher salt and black pepper.
    Toss gently to coat each piece evenly.
  • Roast the Eggplant: Preheat the oven to 400°F (200°C).
    Roast the prepared eggplant for 35 minutes or until tender, slightly caramelized, and golden brown at the edges.
    Remove from the oven and set aside while preparing the pasta and sauce.
  • Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add ziti or penne and cook according to package instructions, leaving it slightly firmer than al dente for tossing.
    Reserve 1 cup of the starchy pasta water before draining, then set the pasta aside to cool slightly.
  • Make the Tomato Sauce: In a medium saucepan, heat olive oil over medium heat.
    Add finely chopped garlic and sauté for 1–2 minutes until lightly golden and fragrant.
    Stir in the tomato sauce or crushed tomatoes, add fresh basil leaves, season with salt, and optionally include red pepper flakes.
    Simmer gently for 10–15 minutes to allow flavors to meld.
  • Combine Pasta and Sauce: Add the drained pasta directly into the simmering tomato sauce.
    Toss thoroughly to coat every piece of pasta with the sauce.
    Add roasted eggplant and gently mix, incorporating the reserved pasta water as needed to create a silky, cohesive sauce.
  • Add Ricotta and Cheese: Spoon creamy ricotta over the pasta and toss gently to combine, ensuring each bite has a touch of creaminess.
    Sprinkle freshly grated Parmesan over the top for an extra layer of flavor and richness.
  • Serve and Garnish: Divide the pasta into serving bowls, drizzle lightly with extra olive oil, and garnish with additional fresh basil.
    Serve immediately while warm, enjoying the combination of roasted eggplant, tangy tomato, and creamy ricotta in every bite.

Notes

  • Choose smaller, younger eggplants to avoid bitterness and large seeds.
  • Peel eggplant partially or fully based on preference to reduce toughness.
  • Drizzle olive oil lightly when roasting; eggplant absorbs oil quickly.
  • Reserve pasta water to adjust sauce consistency without thinning flavors.
  • Fresh basil added at the end enhances aroma and preserves its vibrant green color.
  • Serve immediately for best texture; the eggplant is softest and ricotta is creamy when warm.