Careme

Instructions

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1. 1.

   Heat the oven to 450°F. Cut 12 oz eggplant into 3/4-inch cubes. On a large rimmed baking sheet, toss with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread into one layer.

2. 2.

   Dice 12 oz Roma tomatoes, keeping their juices. Peel and mince 2 garlic cloves. Tear 1/4 oz fresh basil leaves and set them aside for serving.

3. 3.

   Remove the casings from 8 oz chicken sausage, if present, and break the meat into rough chunks. Do not add salt; the sausage is already seasoned.

4. 4.

   Roast the eggplant for 25–30 minutes, turning once halfway through, until browned and soft inside. Meanwhile, bring 3 quarts water to a boil in a pasta pot.

5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size pieces, until browned and the largest pieces reach 165°F.

6. 6.

   Reduce the skillet heat to medium. Add the minced garlic and 1/8 teaspoon crushed red pepper flakes; stir for 30 seconds. Add the diced tomatoes with their juices and 1/2 teaspoon fine sea salt. Simmer for 10–12 minutes, stirring and crushing the tomatoes occasionally, until they form a chunky sauce.

7. 7.

   While the sauce simmers, add 3 tablespoons plus 1/2 teaspoon fine sea salt to the boiling pasta water. Add 6 oz dry rigatoni and cook until just al dente, following the package timing. Reserve 1 cup pasta water before draining.

8. 8.

   Fold the roasted eggplant and drained rigatoni into the sausage-tomato sauce. Add 1/4 cup reserved pasta water and toss over medium heat for 1–2 minutes until glossy, adding more reserved water 1 tablespoon at a time only if needed.

9. 9.

   Divide the pasta between two shallow bowls and scatter the torn basil over the top.

Want more detail? See the temperature guide.