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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”]
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Condiments and Spices
Extra Virgin Olive Oil Stefanini
Rated 0 out of 5€24,90 Select options This product has multiple variants. The options may be chosen on the product page -
Pasta Flour and Cereals
Paccari
Rated 0 out of 5€7,50 Select options This product has multiple variants. The options may be chosen on the product page -
Charcuterie
Sausage
Rated 0 out of 5€8,45 – €169,00 Select options This product has multiple variants. The options may be chosen on the product page
Paccheri with Sausage Ragout
Drawn paccheri bronze topped with sausage ragout.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course first dish
Cuisine tuscany
Servings 2 people
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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