4 People
250 gr of Paesana Verzino AIA sausage
320 g of pasta
550 g of eggplant
Half an onion
Half a glass of white wine
Extra virgin olive oil
Some basil leaves
1 clove of garlic


Today AIA suggests a first course with an enveloping flavor and a really delicate taste: the pasta with eggplant cream and sausage. Easy and quick to make, this recipe is suitable to be the tasty first course of a family lunch or a dinner with friends and will be even more appreciated if accompanied by a glass of good red wine.

Here is the complete recipe for 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.

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