Best 2 Rigatoni Alla Norma Recipes

In the realm of Sicilian gastronomy, Rigatoni alla Norma reigns supreme, a culinary masterpiece that tantalizes taste buds with its harmonious blend of flavors and textures. This iconic dish finds its roots in the sun-kissed city of Catania, where it has been celebrated for generations as a tribute to the renowned opera composer Vincenzo Bellini's masterpiece, Norma.

At its core, Rigatoni alla Norma is a symphony of flavors, featuring succulent rigatoni pasta enveloped in a rich tomato sauce, topped with velvety eggplant, and adorned with salted ricotta cheese. The eggplant, carefully roasted or fried until tender, adds a smoky depth to the dish, while the ricotta cheese provides a creamy counterpoint to the tangy tomato sauce.

Beyond the classic recipe, culinary explorers can embark on a journey of variations that pay homage to the versatility of Rigatoni alla Norma. Some renditions incorporate sautéed mushrooms or zucchini for an earthy twist, while others add a touch of spice with red pepper flakes or chili peppers.

For those seeking a vegetarian delight, the eggplant takes center stage as the star ingredient, roasted to perfection and paired with a vibrant tomato sauce. And for those with dietary restrictions, gluten-free pasta or dairy-free cheese alternatives can be seamlessly incorporated to create an equally satisfying experience.

Here are our top 2 tried and tested recipes!

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, especially the eggplant. Look for eggplants that are firm and have a deep purple color.
Don't overcook the eggplant. It should be tender but still have a slight bite to it.
Use a good quality ricotta salata cheese. This cheese is made from sheep's milk and has a slightly salty flavor that pairs well with the sweetness of the eggplant.
If you don't have ricotta salata cheese, you can substitute Parmesan cheese or Pecorino Romano cheese.
Serve the pasta immediately after it is cooked. This will prevent the pasta from becoming soggy.

Conclusion:

Rigatoni alla Norma is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of eggplant, tomatoes, and ricotta salata cheese is simply irresistible. This dish is sure to be a hit with your family and friends.