Main Course · Dinner · Italian ·

Creamy Sicilian Pasta alla Norma with Ricotta Salata

Name: Creamy Sicilian Pasta alla Norma with Ricotta Salata
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Rigatoni or pasta of choice, 300 g; Salt, 1 tsp (for boiling); 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; Ricotta Salata, 100 g, grated; Heavy Cream, 1/2 cup; Fresh Basil Leaves; Parmesan Cheese, grated

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

4.2(196 reviews)

·By Ethan Brooks·July 28, 2025

Creamy Sicilian Pasta alla Norma with Ricotta Salata — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pasta

For the Sauce

For the Creaminess

For the Garnish

Nutrition

Per serving

Calories: 609 kcal
Protein: 17.5 g
Carbs: 66.25 g
Fat: 30.25 g
Fiber: 7.5 g

Whole recipe

Total

Calories: 2437 kcal
Protein: 70 g
Carbs: 265 g
Fat: 121 g
Fiber: 30 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Rigatoni or pasta of choice 300 g	1050	35	210	4	9
Salt 1 tsp (for boiling)	0	0	0	0	0
Olive Oil 3 tbsp	360	0	0	40	0
Eggplant, diced 1 large	110	2	27	0	16
Garlic, minced 2 cloves	9	0	2	0	0
Crushed Tomatoes 400 g canned	80	4	18	0	5
Salt and pepper To taste	0	0	0	0	0
Red pepper flakes 1/2 tsp	3	0	0	0	0
Ricotta Salata 100 g, grated	370	22	4	30	0
Heavy Cream 1/2 cup	410	3	3	44	0
Fresh Basil Leaves	2	0	0	0	0
Parmesan Cheese, grated	43	4	1	3	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Eggplant

1
Dice the eggplant
Dice the eggplant into uniform cubes.
2
Salt the eggplant
Sprinkle lightly with salt and let it sit for 20 minutes to draw out moisture.
3
Pat dry
Pat dry with a paper towel to remove excess salt and moisture.

Preparing the Sauce

1
Heat olive oil
Heat olive oil in a large skillet over medium heat.
2
Cook eggplant
Add diced eggplant and cook until softened and golden, about 10 minutes.
Tip: Do not overcook the eggplant to maintain some texture.
3
Add garlic
Stir in minced garlic and cook until fragrant.
Tip: Use a non-stick skillet to prevent sticking and ensure even cooking.

How to Make Creamy Sicilian Pasta alla Norma with Ricotta Salata

Total time: 1 h 33 min · Yields 4 servings

1
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.
2
Boil the Pasta
Cook pasta in salted boiling water until al dente, approximately 8–10 minutes.
3
Combine Everything
Drain pasta and mix with sauce. Add grated ricotta salata and heavy cream, stirring until creamy.