Pennette with sausage, aubergines and grated cheese

Pennette with sausage, aubergines and grated melted caciocavallo cheese 🍆🧀

A rich and flavorful first course that evokes the aromas of Southern Italy, perfect for a family Sunday or to treat yourself to a hearty and wholesome meal.

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Have you ever tried this rustic, stringy dish? What’s your favorite way to enjoy sausage? Let us know in the comments! 🍝

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Ingredients for 4 people:

360 g of penne rigate

250g fresh pork sausage (sweet or spicy, depending on your taste)

1 large eggplant (preferably long and firm)

1 small onion

1 clove of garlic

400 g of tomato pulp (or fresh ripe cherry tomatoes cut into small pieces)

100 g of seasoned caciocavallo cheese (coarsely grated or in flakes)

Extra virgin olive oil to taste

Salt and black pepper to taste

A few fresh basil leaves (optional but recommended for an aromatic touch)

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Detailed preparation:

1. Prepare the aubergines

Wash the eggplant thoroughly and cut it into evenly sized cubes. Place it in a colander, sprinkle with a handful of coarse salt, and cover with a plate and a weight. Let it drain for at least 30 minutes: this helps eliminate the bitter liquid. After the time has elapsed, rinse it under running water and dry it thoroughly with paper towels.

2. Fry the aubergines

Heat plenty of extra virgin olive oil in a large skillet and fry the eggplant cubes, a few at a time, until golden and soft. Drain on paper towels to remove excess oil. Set aside.

3. Prepare the sauce