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Rigatoni with ricotta and spinach (feeds 6)

500 gr. (18 oz) DiGusti rigatoni, 400 gr. (14 oz) aubergine, 350 gr. (12.5 oz) beef sausage, 150 gr. (6 oz) ricotta, 70 gr. (3 oz) fresh leaf spinach, grated Parmigiano Reggiano, butter, dash of DiGusti extra virgin olive oil, salt.


  • Finely cube the aubergine
  • Sprinkle salt on the aubergine cubes and put them between two layers of paper towel with a heavy weight on top (like a cutting board and some books). This takes away some of the bitterness.
  • After 20 to 30 minutes, dry the cubes well and fry them in olive oil
  • Finely chop the spinach and fry it in some butter
  • Chop up and fry off the beef sausage
  • Boil the rigatoni al dente
  • While cooking the pasta, add some of the moisture from the pan to the ricotta to make it go slightly runny
  • Drain the pasta and mix it with the ricotta
  • Stir in the rest of the ingredients
  • Serve with lots of Parmesan cheese

Buon appetito!

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