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And today we present a classic Tuscan cuisine, Paccari with sausage ragout; this gravy unlike traditional meat sauce does not require hours of cooking but in maximum half an hour is ready.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]
Paccheri with Sausage Ragout
Drawn paccheri bronze topped with sausage ragout.
Ingredients
- 150 gr. sausage
- 1 sprig rosemary
- 1 n. red onion small
- 1 spoon olive oil extra virgin
- q.s. black pepper minced
- 250 ml. tomato sauce
- 50 ml. wine white
- 160 gr. paccari
- q.s. salt
- 20 gr. Parmigiano Reggiano Cheese grated
- q.s. sugar
Instructions
- Remove the casing to the sausage and crumble.
- Wash and chop the rosemary with a crescent.
- Sauté the chopped onion in a pan with oil.
- Fry the onion gently, then raise the heat and add the sausage, a teaspoon of chopped rosemary, a sprinkling of pepper and let it color evenly over medium heat.
- Deglaze with the wine and let it evaporate. (When the wine are evaporated if you want to lighten the dish you can tilt the pan and remove a bit 'of excess fat is processed)
- Add the tomato sauce and a pinch of sugar; dissolve the heat and cook for 15 minutes on low heat, covered, stirring occasionally. At the end of cooking add salt only after tasting because the sausage already contains salt.
- Boil the pasta in salted water, drain and stir-fry with the sauce.
- Serve hot with the grated Parmesan.
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