My personal Italian spaghetti sauce recipe: classic sugo al rag├╣, homemade from scratch and the best ever! You will love it...

Pasta alla Norma Recipe

Course Main Course
Cuisine Italian
Servings 2
Calories per serving 388 kcal


  • 9 oz dry spaghetti (250 g)
  • 1 small fresh eggplant
  • 2 medium fresh tomatoes chopped
  • a handful fresh basil chopped
  • 1 a handful garlic clove chopped
  • 1 tsp red chili chopped
  • 1 tbsp red wine vinegar
  • a handful parmesan cheese grated
  • olive oil
  • pepper
  • salt


  1. Rinse the fresh eggplant and cut off its green leafy head. Slice the eggplant lengthwise and then dice the eggplant slices into smaller bite-size cubes. Pour a splash of olive oil in a non-stick pan and place it over high heat. Once the oil is hot, add the diced eggplant to the pan.
  2. Quickly stir fry the eggplant for 4 to 5 minutes until it look kind of golden brown on all sides.
  3. Take the hot pan off the heat and let the fried eggplant cool for a few minutes in the pan. Add the chopped dry red chili pepper and the freshly chopped garlic.
  4. Put the pan with the baked eggplant cubes back over medium heat and gently bake the eggplant for 2 more minutes. Then add the chopped fresh tomatoes and the red wine vinegar to the pan.
  5. Put a lid on the pan and simmer the vegetables for a couple of minutes until the tomatoes start to fall apart and make a chunky tomato sauce. In the meantime bring a large pan of salted water to a rolling boil and add the dry pasta. Cook the pasta until al dente and tender.
  6. Immediately strain the cooked pasta when it is tender. Add the chopped fresh basil to the chunky tomato and eggplant sauce in the pan.
  7. Check the seasoning of the sauce and add extra pepper, salt or vinegar to taste if necessary. Divide the cooked pasta over deep plates. Scoop the chunky hot eggplant and tomato sauce on top of the cooked pasta. Finish with a good sprinkle of the grated parmesan cheese. Serve the pasta alla norma piping hot.