INGREDIENTS (serve 2 pp)
160 gr casarecce
2 tbsp extra-virgin olive oil
1 garlic clove, peeled & lightly crushed
2 lamb sausages, skin removed and cut into smaller pieces
1 cup dry white wine
180 gr “Masseria Dauna” hand-crushed tomatoes
Basil leaves, finely sliced
Salt, to taste
Black pepper, to taste
Parmigiano Reggiano, to taste
METHOD
Over medium heat, in a large frying pan, add olive oil and garlic clove. Heat until the garlic reaches a golden colour.
Once golden, remove the garlic from the oil and add the lamb sausages.
With the back of a fork, carefully press down each sausage piece to break them up until they completely fall apart.
Allow cooking for 2-3 minutes, stirring occasionally.
Deglaze with wine, and let reduce by half.
Add the tomatoes and cook for forwarding 2 minutes.
Add 3 cups of water and season with salt and a crack of black pepper.
Let it simmer over medium-low heat for 10 minutes, stirring occasionally and checking for seasoning.
Bring a large pot of salted water to a boil. Add the casarecce and cook it until al dente (about 5-6 minutes)
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