"Rigatoni" comes from the Italian word "rigare", meaning to score lines or mark lines into something. Rigatoni are big tubes of pasta that are ridged on the outside and smooth within. This shape is traditionally associated with central and southern Italy, particularly Sicily, where serving norma sauce with rigatoni is veritable tradition.
Indeed, Rigatoni alla Norma is named after the opera "Norma" from the composer Vincenzo Bellini, who was born in 19th century Catania, Sicily's second-largest city. Our Norma sauce is made from aubergines grown in the outskirts of this sun-drenched island city. Tomatoes are just as important to the success of a Norma sauce - here, we use the plump and blushing San Marzano variety, whose thick flesh and sweet taste evoke the best of Italy in summer. A final scattering of Ricotta salata - a firm, salty cheese - completes this typical Sicilian dish. And we have to tell you, it really is sublime.
Ingredients
Rigatoni (165g):
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Norma Sauce (160g):
Tomatoes (54%), Aubergine (23%), Onion, Carrot, Extra Virgin Olive Oil, Basil, Salt, Sugar, Garlic, Oregano
Ricotta Salata Cheese (8g):
Sheep MILK Whey, Salt, Citric Acid E330