Pasta alla Norma - Chef Sabrina Mancin

Pasta alla Norma

This absolutely delicious rigatoni with eggplant tomato sauce and smoked ricotta cheese is a traditional pasta dish from Sicily, Italy. My recipe is lighter than the traditional because the eggplants are baked instead of fried but just as scrumptious. For the procedure, check out my Reel on Instagram.


• 185g = 1 ½ cups Carrots, chopped small
• 225g = 2 cups Red onions, chopped small
• 3 cloves of garlic, whole
• 2 cans (794g =28oz each)
Whole, peeled San Marzano tomatoes
• ½ cup Extra virgin olive oil + more for drizzling at the end
• 4 Chinese eggplants
(or any firm to the touch eggplant)
• Smoked ricotta cheese or good quality Pecorino cheese. Otherwise, Parmigiano Reggiano cheese.
• Rigatoni or your favorite short pasta


Serve with some torn basil (optional) a little drizzle of evoo and some more cheese…because, why not?

Do you really want to learn?