Spicy Aubergine and 'Nduja Rigatoni

Ingredients

• 400 grigatoni
• 2aubergines
• 15 gmint
• 100 g’nduja
• 2 tbspdried oregano
• 1lemon
• 30 gPecorino Romano
• to tasteolive oil
• to tastesalt

Instructions

1. 1

   Cook the rigatoni

   Bring a large pan of salted water to the boil. Add the rigatoni and cook until al dente.

2. 2

   Prepare the aubergine

   Set a large frying pan over a medium-high heat. Cut the aubergine into roughly 2 cm cubes and roughly chop the mint.

3. 3

   Fry the aubergine

   Add the aubergine to the frying pan with a good pinch of salt. Keep it moving in the pan and fry for about 3 minutes.

4. 4

   Add the ’nduja

   When the aubergine has picked up some colour, stir in the ’nduja and a splash of pasta cooking water.

5. 5

   Season the sauce

   Add the oregano and a generous drizzle of olive oil. Mix and cook for a couple more minutes.

6. 6

   Toss with pasta

   Drain the rigatoni, reserving a little cooking water, then add it to the pan. Toss over a medium heat until the sauce is thick and glossy, adding splashes of pasta water as needed.

7. 7

   Finish and serve

   Stir in a handful of mint and a generous squeeze of lemon juice. Serve topped with grated Pecorino Romano, if you like.

What is aubergine and ’nduja rigatoni?

This is a quick pasta dish built around rigatoni, aubergine and ’nduja, a spreadable, spicy pork sausage from Calabria in southern Italy. The recipe pairs that savoury heat with fresh mint and lemon for a bright finish.

Rigatoni’s ridged, wide tubes catch the sauce, while aubergine softens and takes on the ’nduja’s flavour. A little pasta water helps bring everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 21g protein, 82g carbs, 18g fat.

Rigatoni provides most of the carbohydrates, while ’nduja and olive oil contribute much of the fat; the sausage and Pecorino also supply protein. Serve with a green salad or extra vegetables to add freshness and balance the plate.

Choosing the ingredients

Aubergine: Cut it into roughly even 2 cm cubes so the pieces cook at a similar pace. Smaller pieces will soften more quickly, while larger ones may need extra time.

’Nduja: This is the main source of heat and savoury richness. Stir it into the hot aubergine so it loosens and coats the vegetables.

Mint and lemon: Add these at the end to keep their fresh, lively character. Use the lemon gradually and taste as you go.

Build the sauce in the pan

Colour: Keep the aubergine moving in the hot pan, but give it enough contact with the surface to brown. The short fry helps develop flavour before the ’nduja goes in.

Pasta water: Add only a splash at first, then more as needed when tossing the pasta. Its starch helps the oil and sausage form a coating rather than a puddle.

Check the pasta texture

Al dente: Start checking the rigatoni towards the end of the packet’s suggested cooking time. It should be tender but still have a slight bite, as it will be tossed in the pan afterwards.

Glossy finish: The sauce should cling to the pasta without looking dry. Add reserved cooking water in small splashes until it reaches that consistency.

Keep the timing on track

Pasta first: Get the water boiling and rigatoni cooking while you prepare the aubergine and mint. That gives you pasta water ready when the ’nduja goes into the pan.

Final toss: Have the lemon, mint and grated cheese ready before draining the pasta. This makes it easier to finish the dish while everything is hot.

Serve it with

A crisp green salad or simply dressed leaves add a cool, fresh contrast to the spicy sauce. Crusty bread can help scoop up any sauce left on the plate.

If serving the pasta as part of a larger meal, keep the side dishes simply seasoned so they do not compete with the ’nduja, mint and lemon.

Recipe notes & tips

• Salt the pasta water before adding the rigatoni.
• Cut the aubergine into evenly sized pieces for more consistent cooking.
• Reserve pasta water before draining, as it is difficult to replace once poured away.
• Add the lemon juice a little at a time and taste before adding more.
• Grate the Pecorino just before serving for the best texture.

Variations

• More herbs: Add extra chopped mint at the table for a fresher finish.
• Extra vegetables: Stir in a handful of spinach during the final toss so it wilts in the heat.
• Cheese swap: Use finely grated Parmesan instead of Pecorino Romano.
• Milder sauce: Reduce the amount of ’nduja and add it gradually to suit your taste.
• Different pasta: Use another ridged pasta shape that can hold the sauce.

Common mistakes to avoid

• Crowding the aubergine: The pieces may steam rather than colour; use a roomy frying pan.
• Adding too much pasta water: The sauce can turn thin; add it in small splashes.
• Overcooking the pasta: It may become soft in the pan; drain it while it still has a little bite.
• Adding mint too early: Its fresh flavour can fade; stir it in just before serving.
• Using too much salt: ’Nduja and Pecorino are already savoury; taste before seasoning further.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water, stirring until hot; the pasta may be softer after storage.

Frequently asked questions