Baked Rigatoni with Eggplant and Sausage

TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • Kosher Salt
  • Extra-virgin olive oil
  • 6 links fennel pork sausage (about 3/4 pound)
  • 1 large eggplant (about 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
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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 sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages 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 as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a 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 your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.

      By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 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; the drain the rigatoni.

      Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces 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, and gently mix with your hands or a 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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 2 reviews

      • on July 28, 2012

        Flag

        Great weeknight meal. I cooked half of the batch and froze the rest. I used beef & pork sausages for extra flavored and added some chille flakes.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on June 14, 2012

        Flag

        Very tasty. I've prepared it for home and for pot-luck lunches and I have had regular requests for the recipe. Everyone especially enjoys the eggplant. It would be nice if the video for this show could be available so that people trying the recipe could pick up the "tricks" that Tyler offers. I'm waiting for the show to be repeated so that I can record it on my DVR.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.