Maltagliati pasta with Italian sausage
A fast, flavourful, rustic yet sophisticated pasta dish. Its sophistication comes mainly from the maltagliati: very light, thin pasta pieces that remain perfectly "al dente!"
For 2 servings
1 pack of San Lorenzo egg maltagliati
1 spoonful of Mosto San Lorenzo extra-virgin olive oil
1 spoonful of Mosto San Lorenzo extra-virgin olive oil
1 onion
2 cloves of garlic
The tip of a teaspoon of chilli pepper
1 spoonful of fennel seeds
250 g of sausage
1 250 g jar of peeled organic tomatoes from San Lorenzo
1 sprig of thyme
Start by preparing the sauce. Finely chop the garlic and onion, and fry in the hot oil. Add the chilli pepper and fennel seeds. Mash the sausage with a fork and add to the mixture. Add the crushed tomatoes and bring to the boil. Add the thyme, lower the heat and leave to simmer for half an hour, until the sauce has reduced slightly.
Meanwhile bring a little water to the boil, add salt and 1 spoonful of oil, and throw in the pasta. Cook them according to the instructions on the pack, until "al dente", then drain.
Sauté them in the pan with the sauce for 2 minutes, and serve hot.
