Creamy Sicilian Pasta alla Norma with Ricotta Salata
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
For the Sauce
For the Creaminess
For the Garnish
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
Creamy Sicilian Pasta alla Norma with Ricotta Salata
Creamy Sicilian Pasta alla Norma with Ricotta Salata
Plating & Serving
Top each serving with fresh basil and grated Parmesan cheese. Serve hot for maximum flavor enjoyment.