📝 About This Recipe
This Wafu-Pasta masterpiece bridges the gap between the rustic comfort of Bologna and the deep, fermented soul of Kyoto. By replacing traditional meat with finely diced, caramelized eggplant and fortifying the tomato base with red miso paste, we create a plant-forward sauce with incredible depth and 'meatiness.' It is a sophisticated, savory journey that proves fusion cuisine can be both soulful and groundbreaking.
🥗 Ingredients
The Base
- 2 large Globe Eggplant (cut into 1/4 inch cubes)
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 1 medium Yellow Onion (finely minced)
- 1 small Carrot (finely grated)
- 3 pieces Garlic Cloves (minced)
The Umami Sauce
- 3 tablespoons Red Miso Paste (Aka Miso) (high quality)
- 2 tablespoons Tomato Paste (double concentrated)
- 14 ounces Crushed Tomatoes (canned San Marzano preferred)
- 1/2 cup Dry Red Wine or Sake (for deglazing)
- 1 teaspoon Soy Sauce (shoyu)
- 1 tablespoon Mirin (to balance acidity)
Pasta and Garnish
- 14 ounces Rigatoni or Tagliatelle (dried or fresh)
- 2 tablespoons Fresh Chives (finely minced)
- 1 pinch Shredded Nori (for garnish)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Toss the diced eggplant with a pinch of salt and let sit in a colander for 15 minutes to draw out excess moisture. Pat dry with paper towels.
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2
Heat 2 tablespoons of olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the eggplant in batches, browning them until golden and slightly shrunken (about 8-10 minutes). Remove and set aside.
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3
In the same pan, add the remaining olive oil. Sauté the onion and grated carrot over medium heat until soft and translucent, roughly 6 minutes.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
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5
Deglaze the pan with the red wine (or sake), scraping up all the brown bits (fond) from the bottom of the pan. Let the liquid reduce by half.
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6
Add the crushed tomatoes, soy sauce, and mirin. Return the browned eggplant to the pan.
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7
In a small bowl, whisk the red miso paste with a few tablespoons of warm water to loosen it, then stir it into the sauce. This prevents miso clumps.
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8
Lower the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water.
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9
While the sauce simmers, bring a large pot of salted water to a boil. Cook your pasta until 'al dente' according to package directions.
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10
Before draining the pasta, reserve 1/2 cup of the starchy pasta water.
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11
Add the cooked pasta directly into the sauce. Pour in half of the reserved pasta water and toss vigorously over medium heat for 1-2 minutes until the sauce coats every piece of pasta.
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12
Remove from heat. Stir in half of the Parmigiano-Reggiano to emulsify the sauce into a creamy consistency.
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13
Plate the pasta in warm bowls and garnish with remaining cheese, fresh chives, shredded nori, and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Don't skip browning the eggplant; this caramelization is what provides the 'meaty' texture and flavor. Use Red Miso (Aka Miso) specifically for this recipe; its longer fermentation provides the robust flavor needed to stand up to tomatoes. Be careful with extra salt; miso and soy sauce are already quite salty, so taste the sauce before adding more seasoning. If the sauce feels too acidic, a tiny pinch of sugar or an extra teaspoon of mirin can help balance the flavors perfectly. For a vegan version, simply omit the cheese or replace it with nutritional yeast or a vegan parmesan alternative.
🍽️ Serving Suggestions
A crisp, chilled glass of Sangiovese or a dry Junmai Sake pairs beautifully with the umami profile. Serve with a side of steamed broccolini tossed in sesame oil and garlic. A simple arugula salad with a ginger-soy vinaigrette provides a refreshing contrast to the rich sauce. Warm crusty sourdough bread is perfect for mopping up the extra miso-infused tomato sauce.