A classic pasta known for his thickness and al dente bite in a rich sauce filled with flavour!
Ingredients For 4 people 350g pici pasta - or spaghetti 250g Italian Sausage 300g Turnip Greens 80g Hard Ricotta 1 carrot, 1 celery stick garlic chilli flakes Tomato Sauce Olive Oil white wine salt pepper Dice finely the carrot, celery and garlic. In a large pan, fry them up in a little olive oil and chilli flakes at taste. Break the sausage into small pieces removing the skin and add to the soffritto, washing with half a glass of white wine. Keep cooking at high heat until the alcohol evaporates.
Cut and wash the turnip greens, leaving the harder leaves on the side, and add to the sausage to let everything cook together and infuse with great taste. Add a little tomato sauce to bind it all together and simmer well, adjusting with salt and pepper at taste.
In a big pot of boiling water, cook the pici with the rest of the turnip greens to enhance the flavour, following cooking times on the package. Once al dente, put the pici right in the pan with the sauce and stir well to let all the favours combine.
Serve on the plate with a generous amount of hard salted ricotta grated on top!
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