Penne rigateall'ubriaca with Tropea spring onions and primosale cheese

N. 849

20 min
25 min
4 people
Easy

INGREDIENTS

Italian Wheat Penne Rigate no. 849 320 g
Pork sausages 2
Speck cut into strips 50 g
Tropea spring onions 4
Lambrusco or still red wine 600 ml
Primosale cheese 60 g
Extra virgin olive oil to taste
Salt to taste
Pepper to taste

PREPARATION

  1. Brown the diced sausage and speck in a pan, stirring to break up the sausage. When golden brown, turn off the heat and set aside.
  2. Finely slice the spring onions and set aside a couple of tablespoons of sliced green parts. Gently sweat the rest of the onion in a pan with a drizzle of oil and a pinch of salt.
  3. Add the wine and cook for 10-15 minutes over moderate heat until it becomes a thick cream. Stir in the sausage and speck and leave on the heat.
  4. In the meantime, cook the Penne Rigate no. 849 and, when still al dente, drain, add to the pan with the sauce and toss.
  5. Transfer to plates and top with the fresh sliced spring onion and diced primosale. Finally, finish off with a grind of pepper.

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