Procedure for the preparation of the sauce
To prepare Paccheri with nduja, aubergines and burrata, the aubergines must first be fried.
Wash the eggplant, dry it and cut it into cubes.
Meanwhile, pour the seed oil into a pan and turn on the stove.
When the oil has reached temperature you can start frying the aubergine cubes; when they are cooked, drain them from the oil with the help of a slotted spoon and place them on a wire rack.
Now let's move on to preparing the sauce.
Put a couple of tablespoons of olive oil and half a Tropea onion in a saucepan; turn on the stove and brown the onion.
Put the Migliarese tomato puree in the pan, season with salt and cook over low heat, with the lid on, for about ten minutes.
Take the previously fried aubergines and add them to the pan with the tomato sauce; continue cooking over low heat for 20/25 minutes.
Finally, Spilinga 'Nduja can also be added to the sauce.
Add 2 tablespoons and stir until completely dissolved and continue cooking for another 5 minutes.
If you like it, you can also add a few basil leaves.
