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Today we present a first dish rich and tasty , the Big Fusilli with sausage and potatoes garnished with Pecorino Seasoned in Noci; in our country, Gombitelli, it always used pasta and polenta with sausage and vegetables.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]

Big Fusilli with Potatoes and Sausage

First dish of big fusilli with sausage and potatoes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course first dish

Cuisine tuscany

Servings 2 people

Ingredients

  

1x2x3x

• 100 gr. sausage
• 1 sprig rosemary
• 2 leaves sage
• 1 n. red onion small
• 1 spoon oliv oil extra virgin
• 2 cloves garlic
• 100 ml. wine white
• 150 gr. potatoes
• q.s. salt
• 160 gr. big fusilli
• q.s. pecorino cheese flakes

Instructions

 

• Remove the casing to the sausage and crumble.
  
• Wash sage and rosemary and chop finely with the crescent.
  
• Chop the onion, crush the garlic and fry in a pan with oil.
  
• Combine the sausage and fry over high heat stirring frequently with a wooden spoon until he has browned. Add the chopped and stir.
  
• Deglaze with the wine and let it evaporate, then turn off the heat and remove the garlic.
  
• Peel the potatoes and cut into cubes of one centimeter from the side.
  
• Boil water in a large pot, add salt and put the potatoes together with the pasta.
  
• Before the end of cooking the pasta take a ladle of water and put it in the sauce pan; drain the pasta and toss in the pan of sauce over high heat for a few minutes, stirring frequently.
  
• Serve immediately sprinkled with a generous grinding of pepper and Pecorino flakes.
  

Notes

Both the sausage and pecorino contain salt, use a little salt in the water to cooking the pasta.

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