Protein Boost | Rigatoni Alla Norma with Sausage Meat & Roasted Eggplant
Herbed Ricotta & Roasted Garlic Pangrattato
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Fresh rigatoni and roasted eggplant give this beloved Sicilian pasta dish even more deliciousness. The other key component here is fresh cherry tomatoes, pan-cooked with roasted garlic and a splash of balsamic vinegar for a bright, naturally sweet sauce. Garnish each portion with dollops of herbed ricotta and toasty golden pangrattato.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 1 Eggplant
- 14g Parsley
- 30ml Balsamic vinegar
- 15g Minced roasted garlic
- 30g Panko
- 225g Fresh rigatoni
- 30ml Vegetable demi-glace
- 280g Cherry tomatoes
- 60g Ricotta
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Large pan
Total Fat
30 g
Saturated Fat
13 g
Sodium
1870 mg
Total Carb
93 g
Sugars
12 g
Protein
47 g
Fibre
8 g
Preparation
Roast the eggplant
Preheat the oven to 450°F. Medium-dice the eggplant. On a lined sheet pan, toss with a drizzle of oil and a generous pinch of S&P. Roast, stirring halfway, 16 to 18 min., until browned and tender.
Mise en place
Meanwhile, bring a medium pot of salted water to a boil. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a medium bowl, combine the ricotta, ½ the parsley, ⅓ of the garlic and S&P.
Boil the pasta & cook the sausage meat
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot. In a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Make the pangrattato
Meanwhile, in a medium pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the panko, ½ the remaining garlic and S&P. Toast, stirring often, 2 to 3 min., until browned and fragrant. Off the heat, add the remaining parsley. Transfer to a bowl.
Make the sauce
In the reserved pot, heat a generous drizzle of oil on medium-high. Add the tomatoes and S&P. Sauté, 4 to 6 min., until the tomatoes begin to burst. In the last min., add the remaining garlic. Add the vinegar and sauté, 30 sec. to 1 min., until evaporated. Add the demi-glace and reserved cooking water; bring to a boil. Reduce the heat to simmer and cook, stirring often, 2 to 3 min., until thickened.
Combine the pasta & serve
To the pot of sauce, add the sausage meat, eggplant and pasta. Cook, stirring often, 1 to 2 min., until the pasta is coated and combined. Divide the pasta between your bowls. Dollop the ricotta over top. Garnish with the pangrattato. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
