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Rigatoni alla Norma

Rigatoni alla Norma with Whipped Ricotta

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Recipe Details


“Alla Norma” is a style of pasta sauce native to the Italian island of Sicily. Sautéed or fried eggplant is tossed in a tomato sauce with onions, garlic, and crushed red pepper, and a hit of basil at the end. Here, we’re using hollow rigatoni noodles—ideal for scooping up every saucy bite. Whipped ricotta on top rounds out this meal, which will make you feel like you’re basking in the Mediterranean breeze.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Laura

By Chef Laura

Nutritional info

  • Calories 860
  • Protein 35g
  • Total Carb 119g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplants
  • cherry tomatoes
    1 pint
    cherry tomatoes
  • basil
    1/4 ounce
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • ricotta cheese
    1/4 cup
    ricotta cheese
  • rigatoni
    8 ounces
  • crushed red pepper
    1/2 teaspoon
    crushed red pepper
  • tomato purée
    1 cup
    tomato purée
  • ricotta salata
    2 ounces
    ricotta salata

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Bring a medium, covered pot of water to a boil over high heat. Rinse all produce. Halve eggplants lengthwise, then cut crosswise into ¼-inch half-moons, discarding ends. Halve cherry tomatoes. Roughly tear or chop basil leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic.

  2. Whip Ricotta

    Whip Ricotta

    Drain and discard liquid from ricotta, if necessary, then place cheese in a small bowl. Whisk in 2 teaspoons olive oil until mixture becomes light and fluffy. Season with a pinch of salt and black pepper as desired. Set aside until ready to serve.

  3. Roast Eggplant

    Roast Eggplant

    On a baking sheet, toss eggplant with 1½ tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast, flipping halfway through, until very tender, 20-22 minutes total.

  4. Boil Rigatoni

    Boil Rigatoni

    While eggplant roasts, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 12 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.

  5. Make Cherry Tomato Sauce

    Make Cherry Tomato Sauce

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add onion. Sauté, stirring, until soft, about 5 minutes. Add crushed red pepper (skip or use half for less heat), cherry tomatoes, and garlic, and cook until fragrant, 3-4 minutes. Add tomato purée and simmer until flavors have melded, 5 minutes more. Season with ¼ teaspoon salt and black pepper. Remove pan from heat.

  6. Finish and Plate Rigatoni

    Finish and Plate Rigatoni

    Once eggplant is roasted, return pan with sauce to medium heat. Stir in rigatoni and half of basil. Adding 1 tablespoon at a time, stir in reserved pasta water until sauce clings to noodles. Remove pan from heat and stir in roasted eggplant. Divide rigatoni alla Norma between plates, sprinkle over ricotta salata and remaining basil, and dollop over whipped ricotta. Enjoy!

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