If you’re looking to turn up the heat on a classic Italian dish, this Spicy Pasta alla Norma with Sausage is just what you need. Combining the rich, tender eggplant of the traditional Sicilian dish with spicy sausage and a robust tomato sauce, this meal is perfect for those who love bold flavors. Whether you’re serving it for a special occasion or a cozy weeknight dinner, this dish is sure to impress.
Ready to dive into some spicy, saucy goodness? Let’s get cooking!
Spicy Pasta alla Norma with Sausage
Ingredients
- 12 oz 340g pasta (rigatoni, penne, or your favorite shape)
- 2 medium eggplants diced
- 8 oz 225g spicy Italian sausage, removed from casing
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 14.5 oz crushed tomatoes
- 1/2 tsp red pepper flakes adjust to taste
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- Salt to taste
- 3 tbsp olive oil
- 1/4 cup fresh basil leaves torn
- 1/4 cup grated ricotta salata or Parmesan cheese for serving
Substitutions
- Vegan: Substitute the sausage with a plant-based alternative and omit the cheese or use a vegan cheese alternative.
- Gluten-Free: Use gluten-free pasta.
- Milder Version: Omit the red pepper flakes and use mild sausage instead of spicy.
Instructions
- Prepare the Eggplant: Place the diced eggplant in a colander and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
- Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set it aside.
- Cook the Eggplant: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced eggplant and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. If the skillet becomes too dry, add a little more oil.
- Sauté the Aromatics: Add the chopped onion to the skillet with the eggplant and cook for 3-4 minutes until softened. Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
- Make the Sauce: Pour in the crushed tomatoes and stir in the oregano, black pepper, and salt to taste. Add the cooked sausage back to the skillet and let the sauce simmer for 10-15 minutes, allowing the flavors to meld together.
- Cook the Pasta: While the sauce simmers, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Combine and Serve: Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the fresh basil leaves. Serve hot, topped with grated ricotta salata or Parmesan cheese. Enjoy!
Notes
Nutritional Information (Per Serving – 1 cup):
- Calories: 450
- Carbohydrates: 55g
- Protein: 18g
- Fat: 18g
- Saturated Fat: 5g
- Sodium: 800mg
- Fiber: 7g
- Sugar: 7g
Notes/Advice:
- Additions/Subtractions:
- If you prefer a milder dish, reduce or omit the red pepper flakes.
- For a smokier flavor, try adding a bit of smoked paprika or using smoked sausage.
- This dish is flexible—feel free to adjust the spice level and ingredients to suit your taste.
Variations:
- Cheesy Pasta alla Norma: Add a generous sprinkle of mozzarella or provolone cheese on top and broil for a few minutes until melted and bubbly.
- Vegetarian Version: Omit the sausage and add more vegetables, like zucchini or bell peppers, for a hearty vegetarian dish.
- Creamy Twist: Stir in a splash of heavy cream or a dollop of ricotta cheese into the sauce for a richer, creamier texture.
Suggestions:
- Serving Ideas: Serve this dish with a side of garlic bread or a fresh green salad for a complete meal. A glass of red wine, like Chianti or Sangiovese, pairs beautifully with the robust flavors of this dish.
- Make It Ahead: The sauce can be made a day in advance and stored in the fridge. Reheat gently before tossing with freshly cooked pasta.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce.
Wrapping It Up
And there you have it— Spicy Pasta alla Norma with Sausage that’s rich, hearty, and full of bold flavors! This dish is a wonderful twist on a classic, combining the tender, savory eggplant with spicy sausage and a robust tomato sauce. It’s the perfect meal for those who love a bit of heat and a lot of flavor. So, the next time you’re in the mood for something comforting and satisfying, whip up this spicy pasta dish and enjoy every delicious bite. Buon appetito!