A relatively simple dish that always turns out very good: salsiccia pasta! Similar to minced meat sauce but with sharper flavors. It also affects children. The sage is, quite frankly, not completely necessary. If you want to save time, you can skip that step.
4 servings
Ingredients
500 gr rigatoni or other pasta
400-500 gr salsiccia mince
1 pot sage, picked leaves
Olive oil
Tomato puree
1 can of san marsan tomatoes
2 cup red wine, preferably Cote du Rhone
¼ yellow onion
3-4 cloves of garlic
2 cups grated parmesan
2/3 tbsp salt
Pecorino
Description:
- Leave the sage and fry in heated olive oil. Remove and drain on paper.
- Fry the salsiccia mince crispy. Remove with a slotted spoon and save in a bowl.
- Gently fry the onion and garlic in the oil.
- Add tomato puree and fry for a few minutes.
- Pour in about 2 dl of wine and boil down.
- Add the canned tomatoes and bring to a boil.
- Put the salsiccia back. Let simmer and reduce for about 20-30 minutes.
- Cook the pasta almost done.
- Add the Parmesan cheese to the sauce. Season with salt, just under a tablespoon.
- Pour the pasta into the sauce and stir well.
- Add sage.
- Serve and grate over the pecorino.
Pairs with:
This can be both a small snack or a main course. Then you can have some ciabatta. Red wine to drink of course.