Rigatoni with Eggplant, Italian Sausage, and Tomato

Name: Rigatoni with Eggplant, Italian Sausage, and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small globe eggplant, about 1 pound, peeled, cut into 1-inch cubes; Kosher salt; 4 tablespoons extra-virgin olive oil; 3/4 pound sweet or hot Italian sausage, casing removed; 2 cloves garlic, minced; 3 cups peeled, seeded, and diced plum tomatoes (fresh or canned); 3-inch piece of Parmesan rind (optional); 1/4 cup torn fresh basil leaves; Freshly ground black pepper; 1 pound rigatoni or penne; 1/4 cup freshly grated Parmesan cheese, plus more for passing

Servings: persons

1 small globe eggplant, about 1 pound, peeled, cut into 1-inch cubes
Kosher salt
4 tablespoons extra-virgin olive oil
3/4 pound sweet or hot Italian sausage, casing removed
2 cloves garlic, minced
3 cups peeled, seeded, and diced plum tomatoes (fresh or canned)
3-inch piece of Parmesan rind (optional)
1/4 cup torn fresh basil leaves
Freshly ground black pepper
1 pound rigatoni or penne
1/4 cup freshly grated Parmesan cheese, plus more for passing

1
Put the eggplant cubes in a colander set over a bowl.
2
Add 2 teaspoons salt and toss well.
3
Let drain for 30 minutes.
4
Squeeze the eggplant cubes vigorously to release additional moisture, then set aside on paper towels.
5
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat.
6
Add the eggplant and saute until browned in spots and tender, about 10 minutes.
7
(Taste to be sure.)
8
In a large pot, heat the remaining 2 tablespoons olive oil over medium heat.
9
Add the sausage and cook, breaking it up with a wooden spoon, until it is finely crumbled and no longer pink, about 5 minutes.
10
Add the garlic and saute briefly to release its fragrance.
11
Add the tomatoes, Parmesan rind, and basil.
12
Bring to a simmer and cook for about 10 minutes to blend the flavors.
13
Stir in the eggplant.
14
Season with salt and pepper and simmer gently for about 5 minutes.
15
Remove the Parmesan rind.
16
Bring a large pot of salted water to a boil over high heat.
17
Add the pasta and cook until al dente.
18
Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce.
19
Toss well, add the cheese, and toss again, moistening with reserved pasta water if needed.
20
Serve immediately in 8 warm bowls and pass additional Parmesan cheese.
21
Enjoy with Cakebread Cellars Zinfandel or another robust red wine.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small globe eggplant, about 1 pound, peeled, cut into 1-inch cubes, Kosher salt, 4 tablespoons extra-virgin olive oil, 3/4 pound sweet or hot Italian sausage, casing removed, and more.

Yes, Rigatoni with Eggplant, Italian Sausage, and Tomato falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!