Preparation

• 1) Heat a large non-stick pan. Remove the casing from the sausages and, with the help of a sharp knife, chop the meat even more finely.

  2) Wash the eggplants and zucchini, remove the waste parts, and cut the vegetables into very small cubes for more even cooking.

  Meanwhile, bring the water to a boil for our fresh paccheri.

  3) When the pan is very hot, add the sausages and, over medium heat, let them brown for just one minute, stirring continuously and without adding fat. Then transfer them to a plate.

  4) Add 2 tablespoons of extra virgin olive oil and a chopped mix of onion and garlic to the already hot pan, allowing them to wilt over low heat. Then add the diced eggplants and zucchini and let them brown over high heat for a couple of minutes, stirring occasionally. Pour in the wine and let the alcohol evaporate; finally, salt, pepper, and cover the pan, also lowering the heat to the minimum. Let it cook for 5 minutes, then add the sausage meat and let it flavor for another couple of minutes.

  5) Drain the paccheri al dente and transfer them to the pan. Over low heat, stirring often but gently, let the paccheri blend with the rest of the ingredients, adding a bit of pasta water if necessary. Serve immediately with a sprinkle of pecorino, if you like.