BAKED RIGATONI AND EGGPLANT WITH SAUSAGE
- Kosher Salt
- Extra virgin olive oil
- 6 sausage (3/4 pound)
- 1 large eggplant (1 1/2 pounds), cut into 1 inch pieces
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
- Leaves from 1 small bunch basil
- 1 pound rigatoni
- 1 pound fresh mozzarella
- Freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
Cara Membuat :
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13 inch glass or ceramic baking dish
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausage and toss in the hot oil for 3 to 4 minutes. Put the sausage in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces in a single layer, sprinkle well with salt. Cook, turning for 7-8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then onion and garlic. Cook 3-4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with hand to break them up, add that to the pan with the basil and cook it down until puply and relatively thick, about 15 minutes.
By this time pasta water will be boiling. Add the rigaoni, stir, and cook for 6-7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve. Drain the rigatoni.
Preheat the oven 450 degrees F. Chop the sausage and return the pieces to the baking dish. Add the tomato sauce, rigatoni and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, gently mix with spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.