Tortiglioni with meat sauce fast sausage and fennel seeds

A recipe for meat lovers, of distinctive tastes and fast food. Tortiglioni with a quick sauce of sausage, fennel seeds and Pdo Sardinian pecorino cheese. I say fast because the sauce can be prepared in 30 minutes, Although, like any gravy, the more you prolong cooking more flavors are balanced and resolute. Simply sauté the sausage, Add the onion, the concentrate, the tomato, a little wine and cook everything on high heat: the taste is amazing and no one will understand that you have prepared in haste.

Ingredients for 4 people:

  • 360 grams of tortiglioni
  • 400 grams of fresh sausage
  • a heaped teaspoon of fennel seeds
  • fresh Marjoram or thyme as required
  • 6 Tablespoons extra virgin olive oil
  • 2 tablespoons of tomato paste
  • 500 ml of tomato puree
  • salt to taste
  • a piece of fresh chilli
  • half a glass of dry white wine
  • a small onion
  • half a teaspoon of sugar
  • a bay leaf
  • pecorino sardo Dop cheese as required
  • Finely chop the onion. Remove sausage from casing and chop it coarsely with a knife. Put in a casserole large oil and allow to warm up, then add the crumbled sausage and fry over high heat until it takes color. Add the onion, chopped, the chili, the fennel seeds and tomato paste, Sauté for a minute and add wine.

    Allow to evaporate, then add the tomato puree, the Laurel, Marjoram or thyme, chopped, sugar and salt to taste (attention because the sausage is tasty and the sauce narrowing may be salty). Cook over medium-high heat for at least 30 minutes. If you have a little more time, cover and let it cook longer. Remember to remove the bay leaf and pepper after cooking.

    Cook pasta in salted water and drain it al dente, keeping cooking water. Stir the pasta into the pan with the sauce and a bit of cooking water and add the grated cheese. Serve the pasta dusting with more cheese and with some fennel seed.

    THE PAIRING: A Lambrusco Grasparossa di Castelvetro Doc is one of the most suitable wines to this recipe very tasty. The strong wine fruit component joins a good drinkability and not excessive alcohol that makes your plate, valorizing it without covering its taste. We suggest “Fojonco“, a wine cellars cooperatives Joined, belonging to the consortium of Historical brand of Modenese Lambrusco.

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    Adriana March 4, 2014 at 18:53

    ADA, that goodness! Every time I see these traditional recipes is like I am at home in Sicily and daydream.. Alas I am in UK and many of our Sicilian recipes/Messina are impossible to accomplish here… This paste, For example, I made it a few times with the British and sausages, However good it may be the end result, It is never the same… But do not give up and continue to Cook as much as’ can close to the flavors of our land…! See you soon and have a good evening.

    Sicilians creative in the kitchen March 4, 2014 at 23:04

    Hi Adriana, and welcome to my blog! I understand that you can't find the right ingredients abroad. I travel a lot and the first place I rush are just the shops and supermarkets to see what's available, so I know your difficulties. You don't give up, Sicily remains in the heart! ADA

    Barbara January 30, 2014 at 14:33

    ADA Hi, I'm not German but Sarda and I love your recipe that I propose to my husband an excellent cook. In these rainy days you want a dish as well as proposed by you.
    Have a good day and still many proposals of delicious treats!

    Sicilians creative in the kitchen January 30, 2014 at 14:43

    Hi Barbara! Thanks! I speak German, so if you want or need advice we can tempt even in that language! Best wishes and I hope you come back the Sun! Have a good day! ADA

    Cook in the clouds January 30, 2014 at 10:39

    I often prepare the sausage sauce having a Sardinian 🙂 boyfriend but I had never thought to add the fennel seeds, definitely going to try your version!

    Sicilians creative in the kitchen January 30, 2014 at 13:16

    A boyfriend sardo! There are two of us! And prepare with gnocchetti sardi??? A hug, ADA

    Claudia January 30, 2014 at 09:36

    Ada Bonjour!!!
    Is’ very good!!! Do it often and just the other day I proposed at dinner…!!!

    Sicilians creative in the kitchen January 30, 2014 at 13:18

    Hi Claudia! I also I ate just the day before yesterday, telepathy! Have a good day!

    Anna January 30, 2014 at 09:19

    Ada Bonjour,
    I ask you my sincere congratulations. Opening mail, and read your recipe , from mouth watering, Although morning, It's fantastic.
    I wish you a happy day with affection Anna

    Sicilians creative in the kitchen January 30, 2014 at 13:17

    Anna thanks, really, of heart! And I open the blog and read words like yours does start beautifully the day! Have a good day, ADA

    Alexander October 18, 2016 at 19:29

    ciao 🙂
    vorrei fare questa ricetta perche tutte le altra ricette che ho provato sono state meravighiose…complimenti!!
    mi puoi dire cosa intendi per “mezzo bicchiere”?
    quando dai misure per salsa or per olio etc etc mi puoi dire quanti millilitri circa intendi per mezzo biccchiere di vino, non voglio metterne troppo e rovinare la ricetta
    grazie ea presto 🙂

    Ada Parisi October 18, 2016 at 20:32

    Hello Alexander! Thank you very much for the appreciation, I'm glad my recipes you like and above all you can fine. When I point to half a glass of wine I mean 50 ml, maximum 60, whereas a standard glass in the kitchen is approximately 100 ml. Let me know if this recipe do Center, He thinks I I ate it right tonight, but made with a slightly spicy sausages. Dear greetings,

    Alexander October 19, 2016 at 12:30

    Hello Ada 🙂
    thank you very much for your quick reply..i will make this dish very soon and i am sure it will be delicious like all your other recipes!!
    ciao!! 🙂

    Ada Parisi October 19, 2016 at 16:32

    Thank you, have a nice day!

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