Penne rigate with sausage
The ribbed penne rigate are very popular in Italy, and abroad too. Usually, an Italian trattoria offers them all’arrabiata with chili or with a tuna fish sauce. (They are used in timbales). This version is based on the best quality pork sausage meat you can find (100 per cent pork, if possible) and it is very delicious.
- 75 g (3 oz) butter
- 1 small onion, peeled and chopped
- 1 garlic clove, peeled and finely chopped
- 300 g (11 oz) pork sausage meat or sausages (luganega type)
- 1 sprig rosemary, finely chopped
- 150 ml (5 fl oz) dry white wine
- Pinch of freshly grated nutmeg
- Pinch of ground cloves
- 375 g (13 oz) dried penne rigate or penne
- 75 g (3 oz) freshly grated Parmesan
- Freshly ground black pepper
Heat the butter and gently fry the onion and the garlic. Break up the sausage meat with a fork (if using sausages, remove the skin before breaking up the meat). Add to the pan and gently fry until well browned. Add the rosemary and the wine, and cook slowly for 10 minutes. Add the nutmeg, cloves and a little salt and pepper. Cook the pasta for 7-8 minutes or until al dente, and drain. Mix with the sausage mixture and the Parmesan.