Pass The Paccheri
Paccheri pasta is very popular right now; these gigantic looking rigatoni, both in short and long form are perfect with a homemade tomato sauce. Add roasted eggplant to the sauce and now we are talking.
To make this sauce, cut 5 long Japanese style eggplants (the skinny ones) lengthwise and place them cut side down on a greased pan; turn on your broiler and broil them until the skins begin to shrivel and they smell a little smoky. Remove them from oven and when cool enough to handle, scrap away the flesh from the skins with a spoon; place the eggplant in a bowl and chop coarsely. Set aside.
Saute 2 minced garlic cloves in 1/4 cup extra virgin olive oil in a large saute pan, until they soften and begin to brown. Stir in one 28 ounce can chopped plum tomatoes; add 1/4 cup red wine, salt and pepper to taste. Bring to a boil, then lower the heat and cook over medium heat for 10 minutes. Stir in 1 tablespoon sugar, the eggplant and 1/4 cup fresh oregano leaves. Cook 1 pound paccheri until al dente, then drain reserving 1/4 cup of the cooking water and stir into the sauce. Add the paccheri and toss in the sauce. Serve and sprinkle tops with grated pecorino cheese with peppercorns. One serving will not be enough!