Rigatoni pasta with smoked sausage and eggplant
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 24 G., saturated fats 7 G., proteins 29 G., carbohydrates 65 G., fiber 7 G., cholesterol 40 mg, sodium 520 mg, sugar 0 G.
Calories 590, total fat 24 G., saturated fats 7 G., proteins 29 G., carbohydrates 65 G., fiber 7 G., cholesterol 40 mg, sodium 520 mg, sugar 0 G.
Treat yourself to a delicious Mediterranean pasta dish that combines the vibrant flavors of vegetables and spicy sausages. Cooked rigatoni pasta is mixed with grilled Italian sausage, eggplant, zucchini, and tomatoes, infusing the dish with a summery, smoky aroma. Fresh, fragrant mint, basil, and garlic complement it perfectly. Each serving is served with a dollop of ricotta cheese, whose delicate, creamy flavor ties everything together.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g rigatoni pasta
- 2 eggplants (about 0.5 kg), cut in half lengthwise
- 1 medium zucchini, halved lengthwise
- 4 plum tomatoes, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 3 hot or sweet raw Italian sausages (about 350 g)
- 1 cup fresh basil, coarsely chopped
- 0.5 cup fresh mint, coarsely chopped
- 1 small clove of garlic, grated
- 0.5 cup ricotta
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Cooking the dish according to the recipe:
- Preheat the grill to high heat. Toss the eggplant, zucchini, and tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Place the vegetables cut-side down on the grill along with the sausages. Grill, turning occasionally, until the vegetables are tender and the sausages are cooked through, about 4 minutes for the tomatoes and 10-12 minutes each for the sausages and other vegetables. Transfer to a cutting board and let cool slightly.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
- Combine the basil, mint, garlic, and remaining 2 tablespoons of olive oil in a large bowl. Chop the vegetables and sausage and add to the bowl. Add the pasta and 1/2 cup of the cooking liquid and toss to evenly distribute the ingredients, adding more water if necessary. Top each serving of pasta with ricotta. Season with salt and pepper.
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