Pasta, sausage, and mushrooms is a fairly simple dish to prepare that requires few ingredients that go very well together. But today we want to venture a little and we want to use, instead of the usual Gragnano pasta, a Pugliese pasta, the Torchietti pasta with Negroamaro. The Negroamaro Torchietti is a typical Salento excellence and is made by hand, in our case from the Del Duca pasta factory, and with the use of Murgia durum wheat and one of the most important wines of Puglia, the Negroamaro. Now it's time to move on to our recipe.
Let's start with the shopping list: what are the ingredients for this recipe?
For 4 people it is necessary:
- 200 grams of pork sausage;
- 350 grams of torchietti with negroamaro;
- 150 gr of buffalo cheese
- 200 grams of fresh champignon mushrooms
- 1/4 glass of Negroamaro wine
- garlic, oil and hot pepper
We start by bringing the water to a boil in a pot, immediately after the water is salted and lower torchietti with negroamaro, and while the pasta is cooked, between 8 and 10 minutes, we prepare the rest.
In a non-stick pan, we add the Italian trio: extra virgin olive oil (the better the final taste of the dish will be), garlic and chili and let it brown a little, so as to release the flavors of garlic and chili pepper.
Shortly after we add the private sausage of the gut and shell it.
When the sausage is browned, blend with a glass of Negroamaro red wine, in tune with the torchietti and add the fresh mushrooms cut into strips.
In the meantime the pasta is ready and we drain it al dente, always keeping a few ladles of the cooking water. Immediately after we pour the sauce into the pot with the mushrooms and sausages and add a little cooking water and the grated buffalo cheese.
Mix well to obtain a creamy consistency.
We just have to set the table, open a nice bottle of Negroamaro wine and prepare the dishes!
The recipe is over, all you have to do is try it and share it with your friends. See you at the next recipe!
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