Gallucci's :: Recipes

Penne with spicy sausage
( YIELD: 4 )

I N G R E D I E N T S

Penne rigate cooked al dente 400 g - 14 oz-

Gallucci extra virgin olive oil 75 ml - 3 fl oz-

Clove of garlic sliced 1

Spicy Itlalian sausage 90 g - 3 - oz-

Tomato puree 1 tablespoon

Parsley finely chopped Small handful

1 Remove the skin from the sausage and cut the sausage into thin discs between 1 and 2 mm thick.

2 Heat the olive oil on a medium-low heat.

3 Add the garlic and sweat off for few minutes until the garlic become slightly golden.

4 When slighlty golden remove it.

5 Now turn the cooker to low heat and add the sausage discs

6 Stir for a couple of minutes.

7 Add the tomato puree.

8 Give a quick stir in order to melt the tomato puree in the olive oil.

9 Then add the parsley.

10 Stir for 30 seconds and turn the heat off.

11 When you are draining the pasta turn the cooker on again and pour the pasta into the sauce pan. Stir to coat all the pasta with sauce and serve immediately.

I N G R E D I E N T S
Penne rigate cooked al dente	400 g - 14 oz-
Gallucci extra virgin olive oil	75 ml - 3 fl oz-
Clove of garlic sliced	1
Spicy Itlalian sausage	90 g - 3 - oz-
Tomato puree	1 tablespoon
Parsley finely chopped	Small handful

1	Remove the skin from the sausage and cut the sausage into thin discs between 1 and 2 mm thick.
2	Heat the olive oil on a medium-low heat.
3	Add the garlic and sweat off for few minutes until the garlic become slightly golden.
4	When slighlty golden remove it.
5	Now turn the cooker to low heat and add the sausage discs
6	Stir for a couple of minutes.
7	Add the tomato puree.
8	Give a quick stir in order to melt the tomato puree in the olive oil.
9	Then add the parsley.
10	Stir for 30 seconds and turn the heat off.
11	When you are draining the pasta turn the cooker on again and pour the pasta into the sauce pan. Stir to coat all the pasta with sauce and serve immediately.