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.
Is’ enough to brown the sausage, Add the onion, the concentrate, the tomato, some’ wine and cook everything over a high heat: the taste is amazing and no one will understand that you have prepared in haste. You can choose between a white wine and a red wine, the second will give more character and more color to your meat sauce. If you are looking for quick and easy recipes, both salty and sweet, take a look at my YOUTUBE CHANNEL.
Alternatively, if you are a lover of full-bodied and tasty sausage sauces, try the LASAGNE WITH SAUSAGE AND ARTICHOKES, the AUTUMN LASAGNE WITH RAGU’ PUMPKIN AND SAUSAGE. And still, the first Sicilian PASTA WITH BROCCOLETTI AND SAUSAGE and the TAGLIATELLE WITH MUSHROOMS AND SAUSAGE. All first courses rich in taste and simple to prepare. Have a good day!
TORTIGLIONI WITH SAUSAGE FAST SAUCEPrint This
- 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
- PDO semi-seasoned Sardinian pecorino, to taste
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’ extra 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 in the pan with the sauce and a little’ cooking water and add the grated pecorino 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.