Rigatoni with spicy salami, eggplant & tomato sauce

Rigatoni with spicy salami, eggplant & tomato sauce  - Chilli flakes, a splash of red wine and a few deli favourites jazz up bought pasta sauce.
Cooking Time

15 minutes
Ingredients (serves 4)

350g dried rigatoni pasta
1 garlic clove, crushed
6 slices marinated chargrilled eggplant, coarsely chopped
8 slices hot salami, thickly sliced
80ml (1/3 cup) red wine
1 x 575g btl Woolworths Select Matriciana Pasta Sauce
1/2 tsp dried chilli flakes
125ml (1/2 cup) water
40g (1/2 cup) shredded parmesan

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Method

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Meanwhile, place the garlic, eggplant and salami in a medium heavy-based saucepan over medium heat. Cook, stirring, for 2 minutes or until the garlic is soft. Add the wine and cook for 1 minute or until the wine reduces slightly. Stir in the pasta sauce, chilli and water. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Season with salt and pepper.

Add the eggplant mixture and three-quarters of the parmesan to the pasta and toss until well combined. Divide the pasta mixture among serving bowls. Sprinkle with the remaining parmesan to serve.

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