Rigatoni with Eggplant Cream, Sausage and Smoked Provola

Method

1. Clean the eggplants, cut them in half lengthwise, and score the pulp with a knife. Place them skin-side up and bake at 180°C (350°F) for about 30 minutes.
2. Once the eggplants are soft, scoop out the pulp with a spoon. Discard the skins (or save them for frying).
3. In a blender, combine the eggplant pulp, basil leaves, a pinch of salt, and a drizzle of extra-virgin olive oil. Blend until smooth to create an eggplant cream.
4. Remove the casing from the sausage and crumble the meat. Brown the sausage in a pan with a little olive oil, then set aside.
5. Cook the rigatoni in salted boiling water until al dente.
6. In the pasta cooking pan, melt a knob of butter. Add the drained pasta, a splash of pasta water, and a small amount of tomato concentrate. Toss and add more pasta water as needed until the pasta is perfectly cooked.
7. Add the eggplant cream to the pasta and toss well to combine. Add the reserved sausage and diced smoked provola. Stir until the cheese melts and everything is creamy.
8. Plate the pasta. If desired, fry the reserved eggplant skins in hot oil until crispy, then use them along with fresh basil leaves to decorate the dish. Alternatively, you can add a sprinkle of black pepper.