Ingredients

• 16oz rigatoni pasta
• 2 eggplants, cut into tiny cubes (approximately ½-¼in)
• 2 cups sun-dried tomatoes with oil
• 2 shallots, finely chopped
• 6 cloves garlic, minced
• 2 cups tomato purée
• 10oz ricotta cheese
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons smoked paprika
• 1 teaspoon salt (plus more to taste)

Directions

1. Boil the pasta in salted water until al dente. Drain the pasta, reserving ½ cup of the cooking water.
2. Heat ½ cup oil from the sun-dried tomatoes in a large skillet over medium heat. Add the garlic and shallot. Cook until soft and fragrant, about 3 minutes.
3. Add the eggplant. Sauté for 3 minutes.
4. Stir in the sun-dried tomatoes with their remaining oil. Cook for 5 minutes.
5. Add the tomato purée and bring to a boil. Simmer for 5 minutes.
6. Season with chili flakes, paprika, and salt.
7. Stir in the ricotta and cooked pasta.
8. If needed, add a big splash of the reserved cooking water. Stir so everything is well-coated with sauce, and cook until heated through, about 1 minute.

Notes