4 People
2 AIA Chicken and Turkey Luganega
300 g of half paccheri rigati (or similar pasta)
300 g of orange and red datterini
200 g of black cabbage florets
Two tablespoons of ricotta
1 onion
2 cloves of garlic
Olive oil
Salt and pepper to taste
20-month-old Parmesan to grate
Dried cherry tomatoes to taste


A first course that captures the essence of Italian cuisine in every bite, perfect for family lunches or to impress friends at dinner. Follow our recipe and combine the sweetness of cherry tomatoes with the robustness of luganega sausage!



Wash and cut the datterini in half.


Wash and separate the black cabbage florets.


Peel and finely chop the onion and garlic.


In a large pan, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until they are golden and fragrant.


Add the crumbled AIA chicken luganega to the pan and brown until they are well cooked and slightly golden.


Add the halved datterini to the pan and cook for a few minutes until they start to release their juices.


Add the black cabbage florets to the pan and mix well.


Cover the pan and cook for about 5-7 minutes, until the black cabbage softens.


Add two tablespoons of ricotta to give creaminess and adjust with salt and pepper.


In the meantime, in a large pot bring plenty of salted water to a boil and cook the half paccheri rigati, following the instructions on the package. Drain them al dente.


Chop some dried cherry tomatoes.


When the sauce is ready, add the cooked half paccheri rigati to the pan and gently mix to combine all the ingredients.


Serve finishing with the chopped dried cherry tomatoes, a grating of Parmigiano Reggiano and a grind of black pepper.

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