Though quick and easy to prepare, this tasty, savoury dish is sure to impress your dinner guests.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Pipe Rigate Barilla |
350 |
|
g |
|
|
|
|
|
Frozen mushrooms |
350 |
|
g |
|
|
|
|
|
Italian sausage |
250 |
|
g |
|
|
|
|
|
White onion |
20 |
|
g |
|
|
|
|
|
Dry white wine |
1 |
|
glass |
|
|
|
|
|
Extra virgin olive oil |
2 |
|
tablespoons |
|
|
|
|
|
Red hot pepper |
3 |
|
|
|
|
|
|
|
Italian parsley |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Gently fry the chopped onion in a frying pan with the oil, remove the sausage from its skin and add, together with the diced mushrooms and white wine, and leave to evaporate. Stir in the crumbled chilli peppers. |
|
|
| 2. |
|
Cook the Barilla Pipe Rigate in plenty of salted water, drain when "al dente", dress with the sauce that you made earlier, sprinkle with chopped parsley and serve. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
Instead of Italian sausage, use a small sliced Frankfurt sausage. |
|
|
|
|
 |
|
|
Accompany this structured, flavoursome and spicy dish with a full-bodied dry and smooth white, such as a Franciacorta Bianco or a Chardonnay Toscano Barricato. |
|
|
 |
|
