Maccheroni Rigati with the Italian sausage

Name: Maccheroni Rigati con la Salsiccia
Cook time: 20 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 300 g di maccheroni rigati; 250 g di salciccia fresca; 200 g di pomodori pelati; 20 g di burro; 3 cucchiai di olio extravergine d’oliva; ½ bicchiere di vino bianco secco; ½ cipolla tritata; sale e pepe

Maccheroni Rigati con la Salsiccia

Maccheroni rigati with sauce Italian sausage, tomato and white wine, creamed with Parmigiano Reggiano.

4 servings

Easy

THE maccheroni striped with the Italian sausage I am a first course substantial, suitable for lunch or dinner when you want to bring to the table a pasta with an intense and enveloping sauce. Italian sausage, browned in a base of onion, oil, and butter, enriches the tomato with a savory and fragrant component; the white wine lightens the flavor after evaporation. The ridged pasta is particularly suitable because it retains the sauce in the grooves, while the final creaming with Parmigiano Reggiano makes the whole thing creamier and more harmonious. Cooking the dressing over low heat It concentrates the flavors without over-drying the tomato. This dish is part of traditional Italian cuisine, according to the recipe instructions.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the soffritto

Pour the extra virgin olive oil and add the butter in a large bowl skillet. Add the chopped onion and sauté it gently sauté over medium heat, stirring until it becomes soft and slightly transparent, without letting it darken: its aroma should be sweet and delicate.

Add the tomatoes

Join the canned whole peeled tomatoes to the soffritto and mix to distribute them. Let it cook for a few minutes. over medium heat, until the tomato mixes with the fats and the bottom begins to thicken, while still maintaining a moist, not dry, consistency.

Brown the Italian sausage

Peel it Italian sausage, crumble it directly into the skillet and add it to the tomato. Increase the heat slightly and brown, stirring, until the meat changes color evenly and the seasoning takes on a more intense aroma.

Deglaze with wine

Pour the dry white wine on the Italian sausage brown it and let it evaporate for a few minutes over high heatStir until the alcoholic smell is gone and the sauce thickens, with the wine absorbed by the sauce.

Cook the dressing

20 min

Lower the heat and continue cooking for about 20 minutes, stirring occasionally. The sauce should thicken slightly and the Italian sausage until well cooked and distributed throughout the tomato sauce. Season with pepper and add salt only after checking for seasoning.

Cook the maccheroni

Bring to a boil the water for the pasta and cook the maccheroni striped, leaving them a little al denteDrain them when they still have a slight resistance in the center, so they can finish cooking while you mix them with the sauce.

Vigorously stir the pasta

Pour the maccheroni drained in the skillet with the sauce of Italian sausage and mix on the heat. Join the Parmigiano Reggiano grated and vigorously stir carefully until the sauce coats the pasta and is distributed in the rows, forming a creamy and uniform consistency.

Chef's Tips

Vigorously stir the maccheroni in the skillet Still on the heat, so the sauce adheres to the lines and the pasta reaches a creamy consistency without being dry.