Thursday, April 7, 2011
I saw this recipe a while ago, flipping through one of many monthly cooking I like best, now I can hardly remember which was it, but I noted the recipe down because it was to my liking and I already knew that sooner or later I would have tried it.
Then, this morning, while I was dealing with the cookery of the day, I remembered of having sausages in the fridge and it was then that something clicked. I got started right away and ...
The original recipe was made with tortiglioni (pasta in the shape of short twisted ribbed tubes), since I hadn't got them at home, I replaced them with striped penne which are smaller but very similar. Here's the recipe:
Serving size: serves 4
Striped Penne or tortiglioni (macaroni) 400 g (15 oz)
Potatoes with yellow skin 250 g (9 oz)
Sausage 300g (2/3 pound)
Baby onions 2
Extra virgin olive oil 3 tablespoons
White wine 1 cup
Sprig of rosemary 1
Salt and pepper to taste
Slice the onions thinly and let them sautè with olive oil over low heat. Peel the sausage and mash it with a fork, then put it into the pan with the onions and let it brown over high heat (photo 3). Add the wine and let evaporate it, then add the cubed potatoes, after having drained them (photo 4), and the chopped rosemary. Season with salt and pepper, lower the flame and let it cook for 10 minutes, stirring occasionally. Cook the penne in boiling salted water, drain and season them with the prepared sauce.