Pasta with Eggplant Cream and Sausage

After washing the eggplants, peel them and remove the stalk, cut the pulp into cubes that you will leave to soak in a bowl with water and salt for a few minutes. Then drain the eggplant pulp cubes and heat them in a non-stick pan with a drizzle of extra virgin olive oil, garlic and a few basil leaves, seasoning them with a pinch of salt and pepper. Cook evenly for a few minutes.

Once the pulp is well cooked, pour it into the blender and blend well to obtain a smooth and homogeneous sauce that you will set aside for a moment. In a non-stick pan, crumble the Paesana Verzino AIA sausage and brown it together with a drizzle of oil and the onion that you have sliced into thin slices. Then deglaze with the white wine and let it cook for a few minutes.

Then also add the eggplant cream and boil the pasta in a pot with plenty of salted water. Once the pasta is al dente, drain it and finish cooking it in the pan with the eggplant sauce and the sausage, seasoning with a pinch of salt.