Pasta Alla Norma "Nuda"
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
40
Spice
43
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 small
Red Onion (diced small)1 pinch
Red Pepper Flake2 tbsps
Salt (plus more for sprinkling)910 g
RigatoniDirections:
1
Bring a large 10- to-12-quart pot of water to a boil over high heat
2
Preheat a grill (wood, charcoal or gas) to medium-high direct heat, or, alternately follow this recipe using an indoor stovetop
3
(Please note, if cooking on a grill, be sure your pan is heavy-bottomed and doesn't have plastic handles
4
) Add the oil to a large pan set on the grill grate
5
Once hot, add the onions and saute until soft, but don't let them brown
6
Add the red pepper flakes and cook until fragrant, but don't let them burn
7
Add the crushed tomatoes and sprinkle with salt and pepper
8
Simmer the sauce on a medium-low flame, about 20 minutes
9
Thrive for balance in the consistency of the sauce; it has to be fluid, but it should not look wet
10
If the sauce is liquidy, cook it a bit more
11
Meanwhile, sprinkle the eggplant slices with salt and pepper
12
Drizzle the eggplant with some oil, and grill in batches, until they are marked by the grill and cooked through, 2 to 3 minutes per side
13
Transfer the eggplant to a large plate or sheet tray and allow to cool slightly
14
Slice the grilled eggplant into smaller, bite-size pieces
15
Add the eggplant to the sauce, along with the bay leaves
16
Once the pot of water is at a boil, and the sauce has been simmering, add the 2 tablespoons salt to the water
17
Add the rigatoni
18
Cook until al dente, then drain well
19
Add the rigatoni to the sauce and toss
20
Remove the bay leaves before serving
21
Serve with basil and Parmigiano-Reggiano at the table as an optional garnish for guests