Details:
Ingredients:
– 300 g of sausage
– rosemary and pepper
– 1 small onion, white or yellow
– 1 spoon extra virgin olive oil
– ½ cup dry white wine
– 500 ml of tomato puree
– 320 g of pasta
– Parmigiano Reggiano
Preparation:
– Crumble the sausage, wash the rosemary, select the leaves and chop finely with a knife on a cutting board.
– Clean and chop the onion finely.
– Put the oil and the chopped onion in a pan and bring it on fire.
– Brown the onion, then raise the heat and add the sausage, a spoon of chopped rosemary, grated pepper.
– Add the wine and make it evaporate. Tilt the pan and use a spoon to remove excess fat.
– Add the tomato puree, a pinch of sugar and let it cook for 15 minutes over low heat, mixing occasionally. When cooked, taste and adjust the salt.
– Boil the pasta in abundant salted water just before draining, add a spoon of cooking water into the sauce pan, then turn on the fire.
– Pan fry the drained pasta over high heat for few minutes, mixing frequently.
– Serve immediately with grated Parmigiano Reggiano.
Barbara Farinelli – www.lospicchiodaglio.it
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