Buon appetito!
Rigatoni with spicy ground meat and eggplant
Italy with tomato
made by Harry Belmans
Credits: Heikki Verdurme
Ingredients
4 persons
- 3 cans ELVEA diced tomatoes arrabbiata
- 3 chili peppers
- 1 sweet onion
- 4 tablespoons olive oil
- eggplant
- 3 farmer's sausages
- pepper
- salt
- 600 grams of rigatoni
- handful of fresh basil
Preparation
-
1
Finely chop the chili peppers and the sweet onion.
-
2
Sauté in a little olive oil.
-
3
Cut the eggplant and add.
-
4
Fry everything until brown.
-
5
Remove the skins from the sausages and put them in the pan.
-
6
Brown the meat and add the diced tomatoes and the rest of the vegetables.
-
7
Season with salt and pepper and cook.
-
8
Meanwhile, cook the pasta al dente.
-
9
Drain and spoon a little of the liquid into the sauce.
-
10
Toss the pasta through the sauce and finish with basil.
-
11
Serve with cheese if desired.
