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A small village perched between the Strait of Messina and Mount Etna, a balcony with a breathtaking view, the...
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Rigatoni, sausage, mushrooms and tomato recipe with wild fennel
Ingredients for 4 persons
- 300gr of Brown Mushrooms
- 4 Chipolata or Toulouse sausages
- 10gr of Dried Porcini mushrooms from Tartufi & Funghi*
- 320gr Organic Rigatoni Pastificio Maiella*
- 370ml Tomato Sauce with Barbuscia Wild Fennel*
- Calongo Organic Olive Oil*
- 2 cloves garlic
- 1 onion
- ½ glass of white wine
- ¼ bunch of fresh parsley
- Riserva del Mare fine salt*
- Riserva del Mare coarse salt*
- Option: grated parmesan*
* Products available at MO Tra Mozzarelle & Olive www.mozzarelle-olive.com
- Put the Dried Porcini mushrooms from Tartufi & Funghi in lukewarm water so that they rehydrate
- Peel the garlic and onion and chop everything finely.
- In a large pan, put a drizzle of Calongo Organic Olive Oil and brown the garlic and onion.
- Meanwhile, crumble the sausages by removing the casing and making pieces 1-2cm long.
- Add the pieces of garlic sausage and onion and brown.
- In the meantime, clean the brown mushrooms and cut them into thin strips. Then add them to the mixture and cook for around ten minutes.
- Then add the rehydrated porcini mushrooms and cook for 5 minutes.
- Deglaze with white wine.
- Season with Riserva del Mare Fine Salt then add the Barbuscia Wild Fennel Tomato Sauce and let reduce for 5 – 10 min
- Meanwhile, cook the organic Pastificio Maiella Rigatoni in salted water with Riserva del Mare Coarse Salt for 8-9 minutes.
- Drain the Rigatoni and pour them into the sauce.
- Mix, add the chopped parsley and optionally the grated parmesan. Serve. Enjoy your food !
Posted in:
Cooking recipes
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