Rigatoni alla Norma
08 June 2026
Rigatoni alle Melanzane is a creamy version of the classic Sicilian dish Rigatoni alla Norma of pasta with tomato sauce, fried eggplant, and fresh basil topped with grated ricotta salata cheese. Key ingredients remain the same, with sautéed instead of fried eggplant incorporated into the sauce, and topped with fresh ricotta instead of firm, salty ricotta salata.
Total time -
About 30 minutes
INGREDIENTS -
Serves 4 to 6
2 medium whole eggplants (25 - 30 ounces)
Extra virgin oil olive
I pound rigatoni
16 ounces fresh ricotta
1 can (28 ounces/800 grams) whole San Marzano tomatoes
2 tbsp extra-virgin olive oil
1 small finely chopped white onion
2 cloves minced garlic
A handful of fresh chopped herbs - basil, parsley, oregano
Salt and freshly ground black pepper to taste
Pinch of red pepper flakes
Fresh basil for garnish
Salt, pepper to taste
PREPARATION -
Place skillet at about 7 of 10 on a gas stove, with olive oil
Peel eggplant and cube into about one inch pieces
Add onions and cook until translucent, and eggplant is carmelized
Add garlic and red pepper flakes, heating for about a minute until fragrant (do not brown)
Pour contents of canned tomatoes (including liquid), and add herbs
Bring to simmer then reduce heat and cover for about 10 - 15 minutes
Let stand while preparing pasta
Bring 3 to 6 quarts of salted water to a boil, then add Rigatoni
Drain pasta, retaining a cup of pasta water to refresh sauce prior to serving if necessary
Add a few spoonfuls of sauce to lightly coat the pasta
Plate and top with sauce, a generous dollop of ricotta, a drizzle of olive oil, and fresh basil
NOTES -
Select small, firm eggplant - peeling is optional, but is preferred for this creamy version of Rigatoni all Norma. The traditional recipe maintains skins on fried eggplant medallions.
Traditional Rigatoni Alla Norma is garnished with grated firm, salty ricotta salata cheese, which is distinct from fresh ricotta.
Fresh ricotta can be added to the sauce, rather than as a garnish.
Using whole tomatoes is preferred over diced for their richer, sweeter flavor as they are less processed than diced
The liquid from canned tomatoes contains intense flavor and can be reduced to create a more robust, deep-flavored sauce. Although eliminating excess liquid reduces cooking time significantly.
