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Casarecce with lamb sausage, hand crushed tomatoes & fresh basil



casarecce on a white plate with a blue napkin near it

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)






casarecce with lamb sausage and grated cheese



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