Chorizo and eggplant rigatoni with haloumi croutons

This chorizo and eggplant rigatoni pasta recipe is a simple and scrumptious dish that can be made in minutes!

By Jennene Plummer
  • 8 mins preparation
  • 10 mins cooking
  • Serves 4
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Chorizo and eggplant rigatoni with haloumi croutons
  • 375 gram rigatoni
  • 2 tablespoon olive oil, plus ¼ cup extra
  • 2 dried chorizo sausages, finely chopped
  • 2 large finger eggplants, halved lengthways, sliced
  • 1 teaspoon sumac
  • 400 gram can cherry tomatoes
  • 1 tablespoon red wine vinegar
  • 2 teaspoon brown sugar
  • 200 gram sourdough bread, torn into small pieces
  • 250 gram haloumi, drained, grated
  • 60 gram baby rocket
  • lemon wedges to serve


Chorizo and eggplant rigatoni with haloumi croutons
  • 1
    In a large saucepan of boiling, salted water, cook the pasta according to packet instructions.
  • 2
    In a large frying pan, heat oil on medium. Sauté chorizo and eggplant for 3-4 minutes until golden brown. Stir in sumac and cook for 30 seconds.
  • 3
    Add tomatoes and bring to a simmer. Stir in vinegar and sugar, then season to taste.
  • 4
    In a second frying pan, add extra oil and cook bread for 3-4 minutes, tossing occasionally, until toasted. Add haloumi and cook for 1 minute more until cheese softens and colours.
  • 5
    Drain hot pasta and add to chorizo sauce with baby rocket. Toss well, then scatter with bread and haloumi. Serve with lemon wedges.


If you don’t have sumac, use paprika instead.