This recipe is one of my all-time favorites and we make it almost weekly. It is very straight forward to make, though I apologize in advance that you have to use quite a lot of dishes to prepare it. It’s worth it. Additionally, it’s important to note that the arrabbiata sauce we make has many uses outside of this recipe (dipping sauce/ pizza base and beyond) – so keep it in your back pocket. If you don’t like spice just omit the chili flakes and you will have the world’s best marinara!

Spicy Eggplant Rigatoni with Crispy Prosciutto

Yield: Serves 4-6

Author: Bebe Clement

A delicious crowd pleasing pasta.

Time

Prep: 30 mins
Cook: 1 hour
Total: 1 hour 30 mins

Ingredients

1 750g box of strained tomatoes – I use Pomi
Olive oil
A fistful of fresh basil + extra
3 garlic cloves, lightly smashed
1 tsp chili flakes
1 tsp salt
1 tsp fresh ground black pepper
1 large eggplant
4 slices prosciutto
1 8oz mozzarella di bufala ball (fresh mozz ball)
1 lb box of rigatoni
Fresh grated parmesan (optional)

Recipe

Start the sauce. In a sauce pot combine the strained tomatoes, basil, garlic cloves, chili flakes, salt, pepper and a big glug of olive oil. Set over low heat. We are going to simmer it low and slow for the whole time we are making the rest of the recipe (about an hour).
Heat your oven to 425. Cut the eggplant into cubes and spread evenly on a sheetpan. Drizzle with olive oil and season with salt and pepper. Roast for 25 mins, turning once at the 15 minute mark.
While the eggplant is roasting fry the prosciutto. Cut your prosciutto into 1 inch strips. Drizzle a tiny bit of olive oil in a skillet and fry over medium heat stirring often until browned and crispy. Set aside on a paper towel lined plate.
Dice your mozzarella into about ½ inch cubes. Set aside.
Make your pasta. Set a big pot of salted water on to boil. Cook pasta according to package directions – about 7-8 mins – until al dente. Drain pasta.
While pasta is cooking fish the basil and garlic cloves out of your arrabbiata sauce. They have done their duty.
While pasta is in the colander scoop a few spoons of the sauce into the empty pot. Putting sauce on the bottom and the top helps to more evenly distribute the sauce throughout the pasta without breaking up the noods or the eggplant. Add the pasta and the eggplant, then top with the remaning sauce. There will be a minute here when you feel like there isn’t enough sauce but there is. Keep stirring. Add the mozz cubes now so they just start to melt.
Serve the plates of pasta and top with crispy prosciutto, fresh basil and parmesan if desired.

Spicy Eggplant Rigatoni with Crispy Prosciutto