Parmigiana rigatoni pasta
Do you want to eat a delicious first course? I propose this recipe, born from my idea of combining eggplant parmigiana with pasta alla norma.
Curious about the result? ..
Try to make my rigatoni alla parmigiana too!
- Serving: For 4 People
Rigatoni alla parmigiana
Ingredients
Instructions
PARMIGIANA RIGATONI
Ingredients:
400 gr of rigatoni
Tomato sauce
1 chopped onion
1 fried sliced aubergine
Fresh basil
2 spoons of pesto
3 egg yolks of crumbled hard-boiled eggs
1 slice of mortadella in strips
2 spoons of ricotta
Grated Parmesan or salted ricotta
Olive oil
Salt and pepper
Method :
Brown the chopped onion with olive oil. Add the tomato puree, pesto and basil. Let it cook for about 15 minutes. Salt and pepper.
Then add the mortadella and ricotta.
Stir and turn off the heat.
Cook the pasta al dente and drain.
Stir the pasta with the Parmesan tomato sauce.
Arrange the dish by placing the aubergines on the pasta and
decorate with fresh basil and crumbled egg yolks.
Serve immediately with a sprinkling of grated Parmesan or salted ricotta.
Buon appetito!!
