Best 2 Rigatoni Alla Norma Recipes

Rigatoni alla Norma is a classic Sicilian dish that combines the flavors of eggplant, tomato sauce, ricotta salata cheese, and fresh basil. It is a hearty and flavorful pasta dish that is perfect for a weeknight meal or a special occasion. In this article, we'll provide you with a step-by-step guide to making the best Rigatoni alla Norma, with tips on how to select the best ingredients and how to cook the dish to perfection. So, gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED RIGATONI ALLA NORMA

Baked Rigatoni alla Norma image

Provided by Lillian Chou

Categories Pasta Bake Fry Vegetarian Dinner Mozzarella Eggplant Potluck Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 pounds eggplant, cut into 1-inch cubes
1 cup olive oil
1 medium onion, chopped
2 1/2 cups marinara sauce (homemade or use 24 to 26 ounce bottled sauce)
1 pound dried rigatoni
1 pound cold mozzarella (preferably salted fresh), cut into 1/2-inch cubes

Steps:

Toss eggplant with 2 teaspoon salt in a colander. Drain 30 minutes. Rinse, then squeeze out excess liquid and pat dry.
Preheat oven to 350°F with rack in middle.
Heat oil in a large heavy skillet over medium-high heat until it shimmers. Fry eggplant in 3 batches, stirring occasionally, until browned, about 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
Discard all but 2 tablespoons oil from skillet, then sauté onion with 1/4 teaspoon each of salt and pepper until golden, about 8 minutes. Stir in sauce and eggplant and simmer 5 minutes.
Meanwhile, cook rigatoni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quart water) until al dente, then drain. Stir together pasta, sauce, and half of mozzarella in pot. Transfer to a 3-quart baking dish and sprinkle with remaining mozzarella. Bake until cheese is melted and golden in spots, about 45 minutes. Let stand 5 minutes before serving.

RIGATONI ALLA NORMA

Rigatoni alla Norma image

Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

2 medium eggplants, diced
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
6 cups canola oil, for frying
1/4 cup extra-virgin olive oil
4 cups Tomato Sauce
1 pound rigatoni
1/2 bunch basil leaves, thinly sliced
8 ounces ricotta salata cheese, grated

Steps:

Place eggplants in a colander set in a sink or over a bowl. Season eggplant generously with salt and let stand for 15 minutes. Rinse eggplant under cold running water; pat dry with paper towels.
Place flour in a shallow dish and, working in batches, dredge eggplant in flour, shaking off excess.
In a large pot, heat canola oil until it reaches 300 degrees on a deep-fry thermometer. Working in batches, fry eggplant until lightly golden, about 3 minutes. Transfer to a paper towel-lined plate using a slotted spoon; repeat process with remaining eggplant.
In a large skillet, heat olive oil over medium heat. Add fried eggplant and cook, stirring, about 2 minutes. Add tomato sauce and increase heat to a simmer.
Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook, until almost al dente, about 2 minutes less than indicated on package instructions. Drain and add to skillet with eggplant mixture.
Stir pasta until well combined with sauce, about 2 minutes. Add basil and season with salt and pepper. Serve garnished with ricotta salata cheese.

Tips:

Use high-quality ingredients: Fresh, ripe tomatoes, flavorful eggplant, and creamy ricotta salata are essential for the best flavor.
Don't overcook the pasta: Rigatoni should be cooked al dente, with a slight bite to it.
Roast the eggplant until tender and slightly caramelized: This will give it a smoky, rich flavor.
Make the tomato sauce ahead of time: This will allow the flavors to meld and develop.
Use fresh basil for garnish: It will add a bright, aromatic flavor to the dish.

Conclusion:

Rigatoni alla Norma is a classic Sicilian pasta dish that is simple to make but packed with flavor. With its combination of roasted eggplant, sweet tomatoes, creamy ricotta salata, and fresh basil, it's a dish that is sure to please everyone at the table. So next time you're looking for a delicious and easy pasta recipe, give Rigatoni alla Norma a try. You won't be disappointed!