LA MOLISANA RECIPES

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Pennoni Rigati n.21 with sausage and dried tomatoes

RECIPES LA MOLISANA


Pennoni Rigati n.21 with sausage and dried tomatoes

 
PREPARATION

INGREDIENTS:

  • Spicy sausage  
  • Scamorza  
  • Dried tomatoes  
  • Sprig of thistle  
  • Sprig of mint  
  • Glass of red wine  
  • Bicchiere di vino rosso  

INSTRUCTIONS:

Fill a pot with plenty of water to cook the pasta and put it on fire.

Clean the thistles keeping only the inner and softer parts, peel and slice slightly placing them in a bowl with water and lemon juice to avoid them to change color. In a pan brown the sliced sausage with a clove of garlic.

Add the dried tomatoes well washed

Drain the thistle and put in the same pan.

at half cooking time deglaze with red wine, add some mint leaves and cook for a few minutes cover with a lid.

When the water is boiling salt it, cook the Pennoni Rigati 21 La Molisana and drain it al dente.

Finish cooking the pasta in the sauce with some cooking water.

Serve with a generous sprinkle of scamorza.

ADVICE: you can replace the thistle with an artichoke.

Recipe made by Cheese loves Pepper.