PAPPARDELLE DI CAMPOFILONE BIO WITH WINE SAUSAGE RAGOUT
Ingredients for 4 people
- 250 g of Pappardelle BIO Marcozzi di Campofilone
- 500 g of unflavored pork sausage
- 400 milliliters of Lambrusco modenese wine
- 30 g acacia honey
- Freshly ground black pepper to taste
- Salt to taste (if needed)
- Freshly grated 24-month aged Parmigiano Reggiano cheese q.b.
Preparation
Strip the sausage of its casing, then crumble it with your fingers.
Heat a nonstick skillet over medium heat, then brown the sausage in it for about 5 minutes or until golden brown, continuing to break it up with a fork to get a fairly fine grain.
Raise the flame, pour in the wine and bring it to a slight boil.
Add the honey, stir, cover and cook over low heat for two hours, pouring in a little hot water if the preparation dries out too much. When cooked, the sausage ragout with wine should be quite dry but not dry.
Season the ragout with a grinding of pepper and adjust the salt if necessary (the sausage is already savory).
Cook the pappardelle in plenty of salted water, let them soften a little, then gently stir them and bring them to the cooking point to your liking.
Season the pasta and divide it among individual plates, recovering the ragout left in the pan and spreading it over the preparation.
Finish with a little grated Parmesan cheese and serve.
Pappardelle di Campofilone BIO with wine sausage ragout
Ingredients for 4 people
- 250 g of Pappardelle BIO Marcozzi di Campofilone
- 500 g of unflavored pork sausage
- 400 milliliters of Lambrusco modenese wine
- 30 g acacia honey
- Freshly ground black pepper to taste
- Salt to taste (if needed)
- Freshly grated 24-month aged Parmigiano Reggiano cheese q.b.
Preparation
Strip the sausage of its casing, then crumble it with your fingers.
Heat a nonstick skillet over medium heat, then brown the sausage in it for about 5 minutes or until golden brown, continuing to break it up with a fork to get a fairly fine grain.
Raise the flame, pour in the wine and bring it to a slight boil.
Add the honey, stir, cover and cook over low heat for two hours, pouring in a little hot water if the preparation dries out too much. When cooked, the sausage ragout with wine should be quite dry but not dry.
Season the ragout with a grinding of pepper and adjust the salt if necessary (the sausage is already savory).
Cook the pappardelle in plenty of salted water, let them soften a little, then gently stir them and bring them to the cooking point to your liking.
Season the pasta and divide it among individual plates, recovering the ragout left in the pan and spreading it over the preparation.
Finish with a little grated Parmesan cheese and serve.
