Pasta Alla Norma Sorta

This is a perfect summer pasta recipe! Discovered it about 3 months ago and have made it 4 times ever since. I added ground sweet Italian sausage as opposed to prosciutto, just a personal preference, and it adds a great touch. I make the sauce as I put on the pasta water because it’s assembled quicker than my stove heats up. Great for a crowd too.

Really good! Adding pasta water was not necessary for me, tomatoes were juicy enough.

Made as directed except cut the unpeeled eggplant into one inch rounds, then pie shaped wedges, lots of olive oil, salt and pepper. Don't overcook so the skin stays tender. Will use crushed red pepper next time, not serrano pepper because to me the heat of crushed red pepper suits italian-adjacent dishes better.

This was delicious and I made it very close to the recipe, only substituting pancetta for prosciutto. I had some home cooked vegan spaghetti sauce from garden tomatoes, which worked perfectly. Take your time, if you have it, and don’t rush. It took me about 75 minutes, start to finish.

I’ve made this several times. Always a hit. I once used smoked mozzarella and topped with grated ricotta salata. Yum.

This was OK, but not great. We didn't think the prosciutto integrated into the dish that well, and it could have used a bit of pepping up. Also, do be sure not to add more than 10-12 ounces pasta, or you'll regret it.

Pasta alla Norma is my favorite pasta and this is a great version! I'm vegetarian, so I used smoked tempeh bacon and it was delicious--salty and crunchy. I did not peel the eggplant and had no issues with it. I diced the pieces a bit on the large side, roasted for 25 minutes, then let them simmer in the sauce while the pasta cooked. I scooped the pasta out of the pot with a pasta spoon, then added an extra 1/2 cup pasta water. Mozzarella was good, but I will use ricotta salata if I can find it.

This subs mozzarella for the traditional ricotta salata; I think I would want to use the latter first time making.

I use Japanese eggplants that I grow in the garden. The skin is tender and they are not bitter at all. I slice them the long way on the mandoline and fry them cutlet style (flour, egg, bread crumbs) and then slice them into strips. A simple marinara works just as well and I prefer burrata. Quick and simple.

Why turn a perfect vegetarian meal into one that isn‘t? Kind of an anachronistic move in my eyes. Eat less meat, not more!

Fabulous recipe and a good late summer way to use all those cherry tomatoes and eggplant. My husband has to stay away from saturated fats so I used Canadian bacon for prosciutto and a small amount of shredded Parmesan for mozzarella. It was great even though the farm share pepper I used gave it quite a kick!

So glad I kind of stumbled on this recipe when looking for ways to cook eggplant. Baking the eggplant in a convection oven at 425 brought it to a perfect crispness so that it blended smoothly with the tomato sauce. I modified the recipe based on what I had it was still a 5 star Saturday night elegant comfort dinner. Luckily there are leftovers!!!

Made some tweaks because I did some poor grocery shopping. Subbed 6 anchovy fillets for the pork. Added about 1/2 tsp of fish sauce and a Tbsp of tomato paste. Squeezed in about half a lemon to cut the heat (for the kids). Definitely added some pasta water to expand the sauce. It was awesome. Will make again.

This recipe is a keeper! Every year, when our CSA sends us home with lots of eggplant, I make this recipe. I make it exactly as written and it is perfect every time. Thank you for this wonderful recipe!

I loved the wide open options here. Made the with mainly what I had from the garden. The sauté step had loads to f garlic and chard stems with half an onion. Then came the tablespoon of Calabrian chiles, the chard and tomatoes. As for the pasta, just sniff your way through the cook time based on your needs inputting it in the sauce. I quite liked the shredded mozzarella folded in. It created some nice structure