Pasta with broccoli and sausage

Procedure

Boil the broccoli, after they have been cleaned and washed with care, in plenty of salted water for about 15 minutes. Once cooked, drain them, keeping the cooking water (will serve both to soften the sauce is to cook pasta) and sauté them in a pan with extra virgin olive oil, finely chopped garlic and fresh chilli pepper (mettetene as you see fit, to me this paste like very spicy). Cook, gradually combining some broccoli cooking water, until they start to unravel.

Remove sausage from casings and become coarse, trying not to reduce it to a pulp. Finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil, then add the sausage and brown evenly. Salt lightly, pepper and deglaze with wine. When the alcohol has evaporated, cover and cook for 15 minutes.

Cook the pasta in a pot with salted water. Drain the pasta al dente and whip with broccoli cream, then add the sausage, combining if you still need a little cooking water. Garnish each plate with a few flakes of Piacentinu Ennese or with a sprinkling of pecorino Dop and serve immediately. Bon appétit!

Combination: With this recipe we tried a red wine from Umbria in combination. We chose the "Carbio Rosso Superiore DOC", 2008 vintage, produced by Colli Amerini winery (Grifo group agrifood). A structured wine, suitable for aging, that we left to rest for a few years in the bottle before use. Thanks to this expedient, the wine has matured and softened the tannins and is definitely more balanced result. We used it in the preparation of the recipe. The nose smells of ripe red fruit with notes of vanilla, the taste is round and round, never aggressive. Perfect with two tasty and decided ingredients such as sausage and cheese "Piacentinu from Enna".