Careme

Instructions

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1. 1.

   Prepare the produce:

   • Cut 1 medium eggplant into 1-inch cubes.
   • Dice 1 lb Roma tomatoes.
   • Finely dice 4 oz yellow onion.
   • Mince 2 garlic cloves.

   Toss the eggplant with 1/2 teaspoon kosher salt, let stand for 10 minutes, and pat it dry with a clean towel.

2. 2.

   While the eggplant rests, bring 2 quarts water and 2 tablespoons kosher salt to a boil. Add 6 ounces rigatoni and cook until just shy of al dente. Reserve exactly 1/2 cup pasta water, then drain the pasta.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the prepared eggplant and sauté for about 8 minutes, turning occasionally, until deeply golden and tender. Transfer it to a plate.

4. 4.

   Heat 1/2 tablespoon extra-virgin olive oil in the same skillet over medium-high heat. Add 8 ounces chicken sausage with the casings removed and cook for 5 to 6 minutes, breaking it into bite-size crumbles, until browned and cooked through. Add the prepared onion and cook for 3 minutes. Stir in the prepared garlic, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground black pepper; cook until fragrant, about 30 seconds.

5. 5.

   Add the prepared tomatoes and 1 teaspoon kosher salt. Cook over medium heat for 6 to 8 minutes, stirring and crushing the tomatoes lightly, until saucy. Return the cooked eggplant to the skillet, add the reserved pasta water, and simmer for 2 minutes.

6. 6.

   Add the drained rigatoni, 1/4 cup grated Parmesan, and 2 tablespoons chopped fresh parsley. Toss over medium heat for 1 minute, until the glossy sauce coats the pasta.

7. 7.

   Divide the rigatoni between two shallow bowls and garnish with 2 tablespoons grated Parmesan.

Want more detail? See the temperature guide.