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Sausage alla Norma recipe

Sausage alla Norma recipe

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18 ratings

This Sicilian-inspired pasta dish is so simple to make yet tastes so special, ideal for an easy midweek meal or relaxed weekend eating. Roasted aubergines are added to a rich sausage and tomato sauce, served with chunky rigatoni, fresh basil leaves and grated Parmesan. Delicious! See method

  • Serves 4
  • Takes 40 mins
  • 704 calories / serving

Ingredients

  • 2 aubergines, sliced in half lengthways and cut into 1cm slices
  • 3 tbsp olive oil
  • 6 Tesco Finest reduced fat pork sausages, skins removed
  • 1 small onion, finely chopped
  • 2 large garlic cloves, crushed
  • pinch of chilli flakes
  • 1 tin plum tomatoes
  • 2 tbsp tomato purée​
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 350g rigatoni
  • 15g pack fresh basil leaves, roughly torn
  • Parmesan, grated, to serve

Perfect with:

  • Birra Moretti Premium Lager Beer Bottle 12x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

Perfect with:

  • Birra Moretti Premium Lager Beer Bottle 12x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes
If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

  • Energy

    2960kj
    704kcal     35%

  • Fat

    25g 36%

  • Saturates

    7g 34%

  • Sugars

    12g 14%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 83.1g Protein 30.4g Fibre 11.1g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the aubergines on two lined baking sheets, drizzle over 2 tbsp olive oil and season with salt and pepper. Toss to coat in the oil, then roast for 30 mins, turning halfway.
  2. Meanwhile, make the sauce. Heat the remaining oil in a large, deep frying pan over a high heat. Roughly break the sausage meat into the pan and, using a wooden spoon to break it up, fry for 8-10 mins until well browned.
  3. Turn the heat down and add the onion, garlic and chilli flakes. Cook for a further 5 mins until the onion is softened. Add the tinned tomatoes (fill the empty can halfway with water and pour in the pan too), tomato pureé, sugar and oregano, and stir to combine. Season with black pepper and leave to simmer while you cook the rigatoni.
  4. Cook the pasta for 8-10 mins or until al dente. Reserve a mug of the pasta water, then drain and set aside.
  5. Once the aubergine is golden and soft, remove from the oven and stir into the tomato sauce along with the basil leaves.
  6. Add the cooked rigatoni along with a splash of the pasta water and toss to combine.
  7. Serve immediately with grated Parmesan on top.

See more Italian recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Drinkaware

Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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