- 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.
- 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.
- 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.
- In the meantime, cook the Penne Rigate no. 849 and, when still al dente, drain, add to the pan with the sauce and toss.
- Transfer to plates and top with the fresh sliced spring onion and diced primosale. Finally, finish off with a grind of pepper.
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
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Recommended pasta for this recipe
Penne rigate
N. 849 - Organic Italian wheat
RECOMMENDED RECIPES
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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