Rigatoni makhani with fried aubergine- delicious 1 hour dinner
When I can’t decide between Italian comfort food and the bold, warming spices of Indian cuisine, I make the best of both worlds with this spicy, creamy rigatoni in a rich makhani sauce topped with golden fried aubergine. It’s a fusion dish that hits all the right notes—hearty, indulgent, and full of character. Think velvety tomato-butter sauce, infused with warming spices like garam masala and chilli, coating perfectly al dente rigatoni, and finished with slices of smoky, pan-fried aubergine that soak up every bit of flavour.
Best of all? It only takes 30 minutes to prep and another 30 to cook, meaning you can have this impressive, flavour-packed meal on the table in just an hour. Whether you're cooking for guests or just treating yourself to something special on a weeknight, this dish brings the comfort of pasta with the punch of Indian spices—no need to choose between cuisines.
The rigatoni is irresistibly delicious—each tube perfectly coated in the creamy, spiced makhani sauce, soaking up all the rich, buttery flavour with just the right amount of heat. The sauce clings to the ridges of the pasta, delivering a burst of warming spices and tangy tomato in every bite. Paired with the tender, caramelised aubergine, it’s a comforting, indulgent dish that’s bold, satisfying, and completely moreish. One bite, and you'll be going back for seconds.
After washing, cut two medium aubergines into cubes that are 1½ x 1½ cm or ⅝x⅝in.
Five tablespoons of olive oil
75g (2½oz) of butter
One medium onion, chopped
Two teaspoons of freshly grated root ginger
Three big cloves of smashed garlic
500g/1lb 1 tablespoon tomato purée Two ounces of tomato passata
1/4 teaspoon of ground turmeric
Half a teaspoon of chilli powder
Two teaspoons of fiery paprika
Two teaspoons of ground coriander seeds
Ground cumin seeds, ½ teaspoon
Three cardamom pods and crushed seeds
Two teaspoons of garam masala
Rubbed between your palms, ½ teaspoon dried fenugreek leaves (kasoori methi)
1½ tablespoons salt and brown sugar
175ml/6fl oz double cream, 250ml/9fl oz hot water, plus enough to serve
300g/10½oz of rigatoni and a tiny handful of freshly cut coriander leaves
One teaspoon of finely crushed fennel seeds
One teaspoon of dried oregano
One teaspoon of chilli flakes
One teaspoon of dried Kasoori methi (fenugreek) leaves, rubbed between your palms
Place the aubergine cubes in a sink colander and season with ½ teaspoon salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. During this period, they could discharge a tiny quantity of moisture. In the meantime, warm the olive oil in a medium-sized shallow-frying pan over medium heat. The pan's oil should be about 1 cm (½ inch) deep. Add half of the aubergine to the pan once it's heated. Using tongs to stir the aubergine cubes gently so they don't break, cook until 7 to 8 minutes.
Using a slotted spoon, remove the aubergine pieces from the pan once they are brown all over. Then, let them drain on a dish covered with kitchen paper. Continue with the remaining cubes of aubergine. While preparing the sauce, set aside at room temperature. In a large heavy-based casserole dish, melt the butter over medium heat. The onion should be light golden-brown after ten minutes of cooking.
After cooking the tomato purée, ginger, and garlic for two to three minutes, add the tomato passata, sugar, spices, and one-half teaspoon of salt. After giving everything a good stir, cook for one minute before adding the boiling water. Put a tight-fitting lid on the pan and simmer it for 15 minutes over low-medium heat, stirring halfway through. Take off the pan's lid and mix everything thoroughly. Before putting the sauce in a food processor, let it cool for ten to fifteen minutes. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Put the sauce back in the pan over very low heat, then whisk thoroughly after adding the cream.
In the meantime, put the ingredients in a small bowl to make the spice sprinkle. As directed on the package, cook the pasta until it's al dente. Save around 375ml/12fl oz of pasta water after draining. Bring the makhani sauce to a low simmer after adding the prepared pasta. If the sauce needs to thin, add the pasta boiling water that was set aside. Simmer until the pasta is thoroughly coated with the sauce, a few minutes. Be careful not to break the fried aubergine cubes as you fold them in.