Creamy Sicilian Pasta alla Norma with Ricotta Salata

Name: Creamy Sicilian Pasta alla Norma with Ricotta Salata
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Rigatoni or pasta of choice; Salt; Olive Oil; Eggplant, diced; Garlic, minced; Crushed Tomatoes; Salt and pepper; Red pepper flakes; Ricotta Salata; Heavy Cream; Fresh Basil Leaves; Parmesan Cheese, grated

A flavorful Italian classic made creamy with rich ingredients

Enjoy the comforting taste of Sicily with this creamy variation of Pasta alla Norma featuring rich ricotta salata and fresh eggplant.

1 h 10 min
4
Intermediate

Ingredients

For the Pasta

Rigatoni or pasta of choice

300 g

Salt

1 tsp (for boiling)

For the Sauce

Olive Oil

3 tbsp

Eggplant, diced

1 large

Garlic, minced

2 cloves

Crushed Tomatoes

400 g canned

Salt and pepper

To taste

Red pepper flakes

1/2 tsp

For the Creaminess

Ricotta Salata

100 g, grated

Heavy Cream

1/2 cup

For the Garnish

Fresh Basil Leaves

Parmesan Cheese, grated

Preparation

Preparing the Eggplant

Dice the eggplant

Dice the eggplant into uniform cubes.

Salt the eggplant

Sprinkle lightly with salt and let it sit for 20 minutes to draw out moisture.

Pat dry

Pat dry with a paper towel to remove excess salt and moisture.

Preparing the Sauce

Heat olive oil

Heat olive oil in a large skillet over medium heat.

Cook eggplant

Add diced eggplant and cook until softened and golden, about 10 minutes.

Do not overcook the eggplant to maintain some texture.

Add garlic

Stir in minced garlic and cook until fragrant.

Use a non-stick skillet to prevent sticking and ensure even cooking.

Cooking Process

Simmer the Tomato Sauce

Add crushed tomatoes, salt, pepper, and red pepper flakes to the skillet. Simmer for 15–20 minutes until the sauce thickens.

Boil the Pasta

Cook pasta in salted boiling water until al dente, approximately 8–10 minutes.

Combine Everything

Drain pasta and mix with sauce. Add grated ricotta salata and heavy cream, stirring until creamy.

Plating & Serving