Rigatoni Alla Siciliana

Indulge in the vibrant flavors of Sicily with this Rigatoni alla Siciliana, a comforting Italian pasta dish that combines tender rigatoni with a rich, slow-simmered eggplant and tomato sauce. Made with golden sautéed eggplant, fragrant garlic, fresh basil, and topped with a generous grating of ricotta salata cheese, this recipe delivers a perfect balance of creamy, savory, and tangy elements. The addition of chili flakes provides an optional touch of heat, making it customizable for any palate. Perfect for a hearty weeknight dinner or a special gathering, this 40-minute meal is a delicious way to enjoy authentic Sicilian cuisine. Serve it piping hot and watch it disappear in no time!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 g Rigatoni pasta
• 2 medium Eggplant
• 4 tbsp Extra-virgin olive oil
• 3 Garlic cloves
• 800 g Canned crushed tomatoes
• 2 tbsp Tomato paste
• 10 Fresh basil leaves
• 2 tsp Salt
• 1 tsp Black pepper
• 100 g Ricotta salata cheese
• 0.5 tsp Chili flakes (optional)

Directions

Step 1

Begin by preparing the eggplant. Wash and dice the eggplants into 1.5 cm cubes.

Step 2

Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20 minutes to draw out excess moisture and bitterness.

Step 3

While the eggplant rests, bring a large pot of salted water to a boil for the pasta.

Step 4

Rinse the eggplant thoroughly under cold water to remove the salt, then pat dry with paper towels.

Step 5

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add half of the eggplant and sauté until golden and tender, about 5-7 minutes. Remove the eggplant and set aside, then sauté the remaining half with an additional 2 tablespoons of olive oil.

Step 6

Using the same skillet, lower the heat and add the minced garlic. Sauté for 1 minute until fragrant (be careful not to burn).

Step 7

Stir in the crushed tomatoes, tomato paste, and chili flakes (if using). Simmer for 10 minutes, stirring occasionally.

Step 8

Add the sautéed eggplant back into the skillet and mix well. Simmer for another 10 minutes to allow the flavors to meld.

Step 9

Season the sauce with salt and black pepper to taste. Tear the fresh basil leaves and fold them into the sauce.

Step 10

Cook the rigatoni in boiling salted water according to the package instructions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the rigatoni.

Step 11

Add the cooked pasta to the skillet with the sauce. Stir until the rigatoni is evenly coated, adding a splash of the reserved pasta water if the sauce is too thick.

Step 12

Divide the pasta among serving plates and grate the ricotta salata cheese generously on top.

Step 13

Serve immediately, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	2727.5 grams (2727.5g)

Amount per serving	% Daily Value*
Calories	2122

Total Fat 93.40g	120%
Saturated Fat 26.60g	133%
Polyunsaturated Fat 0.70g
Cholesterol 89mg	30%
Sodium 7999mg	348%
Total Carbohydrate 259.40g	94%
Dietary Fiber 69.00g	246%
Total Sugars 80.50g
Protein 82.70g	165%

Vitamin D 0IU	0%
Calcium 1713mg	132%
Iron 32mg	178%
Potassium 7237mg	154%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 15.0%

Carbs: 47.0%