Baked Rigatoni with Eggplant and Sausage Recipe | Tyler Florence
This Baked Rigatoni with Eggplant and Sausage recipe is a showstopping breakfast that tastes even better than it looks. Simple and satisfying. Try it today.
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Cooking tools:
- Pot
- Stove
- Baking dish
- Skillet
- Spatula
- Mixing bowl
- Oven
- Colander
- Wooden spoon
- Ladle
- Measuring cup
- Tongs
- Chef's knife
- Cutting board
- Kitchen towel
- Serving bowl
Ingredients
- Kosher Salt
- Extra-virgin olive oil
- 6 links fennel pork sausage (about 3/4 pound)
- 1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
- Leaves from 1 small bunch basil
- 1 pound rigatoni
- 1 pound fresh mozzarella
- Freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
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