Ziti Alla Siciliana Sbagliata with Porchetta D'Alterio

Method

1. Cut the porchetta into small pieces, removing the skin.
2. Thinly slice a little chili pepper.
3. In a pan with a small amount of hot oil, add the porchetta and let it brown.
4. Meanwhile, bring salted water to a boil for the pasta.
5. When the porchetta is nicely browned, remove it from the pan and set aside to preserve its crispiness.
6. In the same fat, sauté the onion (or garlic, if preferred) until golden.
7. Add halved cherry tomatoes and a ladle of pasta water, cover, and let the tomatoes soften. Lightly crush them with a wooden spoon.
8. Cook the pasta until al dente, about 3 minutes less than the package instructions.
9. Drain the pasta directly into the tomato sauce and finish cooking it in the sauce for 2–3 minutes over high heat, adding pasta water as needed and tossing frequently.
10. When the pasta is almost ready, add the pre-fried eggplant cubes.
11. Add fresh basil, torn by hand, and the crispy porchetta.
12. Remove from heat, add pecorino (or Parmesan) to taste, and toss well until creamy.