Salsiccia Pasta

Salsiccia is certainly the most ancient sausage. It is made from fresh meat, mostly pork, with scraps of pancetta and bits of pork neck. It’s an Italian type of sausage, and it is can be eaten raw, pan-fried, grilled or even cooked in pasta dishes, my favourite!

And as I’m always on a hunt for quick and easy recipes, it was this one’s turn to try. Ready in 10 minutes and full of taste, this is a win for me!

Cook pasta in salted water until almost al-dente and save half a cup of pasta water.

On olive oil saute chopped onions for 5 minutes, then add crumbled fresh sausages, smoked paprika and fry for a few minutes.

Add in pasta water, cooked pasta and chopped parsley, then simmer for 5 more minutes.

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Salsiccia Pasta

Ingredients

• Gran fusilli no. 180 pasta - 200 g
• Fresh sausages - 200 g
• Onion - 1
• Olive oil - 3 tablespoons
• Smoked paprika - 1 tablespoon
• Parsley - 1 tablespoon

Instructions

1. Cook pasta in salted water until almost al-dente and save 125 ml of pasta water.
2. On olive oil saute chopped onions for 5 minutes, then add crumbled fresh sausages, smoked paprika and fry for a few minutes.
3. Add in pasta water, cooked pasta and chopped parsley, then cook for 5 more minutes.