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Marilyn Harris

Rigatoni with Roasted Eggplant and Radicchio Sauce

Rigatoni with Roasted Eggplant and Radicchio Sauce

It's the perfect time of year for pasta, and keeping your family full is easy with Marilyn's Rigatoni and Roasted Eggplant Pasta.  With a short preparation you're guaranteed to spend most of your time enjoying this delicious Italian meal!

2 small eggplants (about 1 ½ pounds)

2 med heads racicchio

½ cup extra-virgin olive oil

½ cup chopped onion

3 large cloves garlic, minced

1 teaspoon smoked paprika

¼ teaspoon cayenne

¼ cup chopped flat-leaf parsley

1 tablespoon fresh thyme leaves

1/3 dry white wine

15 ounce can whole Roma tomatoes, chopped, with juice

½ cup chicken broth

16 ounces rigatoni, cooked al dente

8 ounces fresh goat cheese, crumbled


Peel and cube the eggplant. Core and cut the radicchio into wedges.

Place both on a heavy baking sheet and drizzle with olive oil to lightly coat.  Lightly season with salt.  Roast in a preheated 400 oven for about 15 - 20 minutes or until eggplant is fork tender.  Cool and chop coarsely


Heat 3 tablespoons oil in a heavy and saute onion and garlic.  Add paprika and cayenne and cook briefly.  Stir in the parsley , thyme and wine.  Cook on high, uncovered, for a few minutes to reduce the wint.  Stir in the tomatoes and broth and cook about 5 minutes more.

Toss in the eggplant and radicchio and season tp taste.

Toss with the rigatoni and cheese.

Serve hot.


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