Pasta with aubergine cream and sausage recipe
The spring breeze meets the cornerstones of autumn in this tasty recipe for the whole family: pasta with aubergine cream and sausage. The dish is balanced by the tomato sauce, a great classic that we suggest making at home as summer is almost here. For an end result with an excellent, fresh and light taste.
And the pasta? Choose the shape you like best: we suggest using macaroni, rigatoni or paccheri.
Ready, steady, go start cooking!
Ingredients for 2 People:
- 180 g pasta
- 1 aubergine
- 2 tablespoons crushed tomatoes
- 1 clove of garlic
- Basil to taste
- Salt to taste
- Pepper to taste
Wash the aubergine, cut it into cubes, add salt and leave to rest for about 30 minutes. Dry with absorbent paper.
Fry the garlic in oil in a pan, add the aubergines and cook until they are cooked and soft. Add the crushed tomato, add basil and pepper and cook, stirring occasionally for about 5 minutes.
Cook the pasta in salted water.
Blend the aubergines with a little cooking water.
In the same pan you used for the aubergine, brown the sausage which you have removed from its skin and crumbled. Mix in the aubergine cream.
Drain the pasta, transfer to the pan, mix and serve!