Let’s cook something typical of Lombardy! A tasty pasta with meat and Bagoss, a very renowned cheese, have you ever tried it?
SERVES 4 PEOPLE
READY IN 20′
4 tablespoons extra virgin olive oil
1 teaspoon onion, chopped
1/4 glass white wine, dry
1 glass tomato sauce
salt to taste
water and coarse salt to taste
1 lb pennette pasta
3-4 tablespoons cream
4-5 tablespoons Bagoss cheese, grated
STEP 1: MAKE THE SAUCE
Remove the peel from the sausages, then cut them in a mixer.
Place onion and oil in a pan and let them sauté. Add sausages and brown them until they changes colour. simmer whit wine until reduced, then add, tomato sauce ad salt and cook for about 7-8 minutes.
STEP 2: COOK PASTA
In boiling salted water (the correct ratio provides 1 liter of water per pound of pasta and 12 g of salt per liter of water), cook pennette pasta (read on the package the cooking time).
STEP 3: COMBINE
Drain pennette pasta and mix it with the sauce. Add cream and Bagoss cheese. If necessary add some cooking water to get a creamier sauce.
#getBready & enjoy your meal