Calabrian Chili Rigatoni with Eggplant Sauce and Lemon Cream

• 1 pound Sfoglini Spicy Calabrian Chili Rigatoni

For the sauce

• 2 pounds Chinese eggplant, sliced 1/2” thick
• 1 tablespoon + 2 teaspoons kosher salt, divided
• 2 cups + 2 tablespoons extra virgin olive oil, divided
• 1 yellow onion, finely diced
• 3-4 cloves of garlic, minced
• 1 teaspoon dried rosemary
• 1/4 cup white wine
• 2 15 ounce cans crushed tomatoes
• 1/4 teaspoon ground pepper

For the lemon cream

• 1/2 cup heavy whipping cream
• Zest of 1 lemon

Place the eggplant in a colander and toss with 1 tablespoon of salt. Let sit in the sink for about 30 minutes, then pat dry and gently squeeze out any excess moisture using a clean kitchen towel.

Once the eggplant is dry, pour the 2 cups of olive oil into a large, deep pot. Heat over medium to medium-high until a pinch of flour sizzles immediately when added. Working in batches, fry the eggplant for 13–15 minutes, turning as needed, until golden on both sides and tender throughout. Transfer to a paper towel-lined baking sheet to drain. Set aside a few pieces of eggplant to garnish each serving. 

Place a dutch oven over medium low heat and drizzle in the remaining 2 tablespoons of olive oil. Gently sauté the onions for 3-5 minutes until starting to soften, without browning, then stir in the garlic and dried rosemary. Cook another minute or so until fragrant, then pour in the white wine. Bring up to a simmer and reduce by half. 

Pour in the crushed tomatoes, season with the remaining salt and pepper, and stir well. Let the sauce come to a simmer, then stir in the eggplant. Cover and simmer gently for about 20 minutes, stirring occasionally, until the sauce has thickened and the eggplant is very tender.

Pour the heavy cream into a small saucepan over medium heat. Bring to a gentle simmer, then add the lemon zest. Reduce the heat to low and cook gently for 5 minutes, stirring occasionally. Do not let the cream boil. Remove from the heat and set aside.

Bring a pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before straining. 

Fold the pasta into the eggplant sauce along with 2 tablespoons of the reserved pasta water. Cook together for 1 more minute, adding the remaining reserved pasta water if needed to loosen the sauce. Portion into bowls. Garnish with the reserved fried eggplant and drizzle the lemon cream over the top.

We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

Chef's Notes: To check whether the oil is hot enough for frying, drop a small pinch of flour into it. If it sizzles immediately, the oil is ready. Fry the eggplant in batches to avoid overcrowding the pot, which can lower the oil temperature and prevent the slices from browning evenly.

Pasta Swaps: This recipe would also work well with Rye Trumpets, Einkorn Ziti, or Rigatoni.