Rigatoni with Eggplant, Italian Sausage, and Tomato

Name: Rigatoni with Eggplant, Italian Sausage, and Tomato
Yield: serves 8
Ingredients: 1 small globe eggplant, about 1 pound, peeled, cut into 1-inch cubes; Kosher salt; 4 tablespoons extra-virgin olive oil; 3/4 pound sweet or hot Italian sausage, casing removed; 2 cloves garlic, minced; 3 cups peeled, seeded, and diced plum tomatoes (fresh or canned); 3-inch piece of Parmesan rind (optional); 1/4 cup torn fresh basil leaves; Freshly ground black pepper; 1 pound rigatoni or penne; 1/4 cup freshly grated Parmesan cheese, plus more for passing

December 22, 2011

When Jody Denton participated in the 2006 Workshop, he made delicate ricotta gnocchi in a sauce similar to the one outlined here. Chef Denton used wild boar sausage from Broken Arrow Ranch (see page 144), our longtime game supplier, but Italian pork sausage is a more readily available substitute. It takes practice to master gnocchi, but Chef Denton’s delicious sauce is just as appealing with rigatoni.

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