Orecchiette pasta served with a mushroom and sausage sauce
Don’t miss this recipe for orecchiette pasta served with a delicious mushroom and sausage sauce!
300 g AIA Paesana Verzino
320 g orecchiette pasta
1 clove of garlic
Rosemary to taste
500 g tomato passata
150 g dried boletus or porcini mushrooms
Grated Parmigiano Reggiano
Parsley to taste
White wine to taste
Orecchiette pasta with mushroom and sausage sauce is one of the great classics of Italian cuisine and never goes out of fashion, especially when the weather starts to turn cool. In this very tasty recipe, AIA’s Paesana Verzino sausage celebrates mushrooms, one of the season’s most characteristic and popular ingredients, to create a dish with a warm, autumnal flavour that can be enjoyed to the full in the company of friends and relatives.
Here is the complete recipe for orecchiette pasta with mushroom and sausage sauce!
Gently fry a clove of garlic in a pan with some extra virgin olive oil, adding a sprig of rosemary and the AIA Paesana Verzino sausage you have previously crumbled. Gently fry until evenly browned and then sprinkle with white wine, continuing to cook until the wine evaporates. Now add the tomato passata and some salt and pepper to taste. Soak the dried mushrooms in warm water until soft, before adding them to the sausage sauce. Cook the orecchiette in plenty of salted boiling water, strain when still firm (al dente) and add them to the sauce. Plate up, topping each portion with an extra spoonful of sauce. Sprinkle with the grated cheese for extra flavour and garnish with some chopped parsley. Enjoy!