Ingredients (serves 4)
- 320 g Andalini Le Specialità paglia e fieno pasta
- 300 g sausage
- pre-cooked chestnuts
- 1/2 glass of white wineo
- 1 onion
- rosemary
- parsley
- extra virgin olive oil
- salt and pepper
Method
- 1. Heat 2 tablespoons of oil in a frying pan with a sprig of rosemary and gently sauté the onion, sliced into rings. Add the crumbled sausage and brown it over a high heat. Pour in the white wine and allow it to reduce, then cook for approximately 10 minutes, seasoning with pepper to taste. Meanwhile, boil the pasta in salted water.
- 2. Crush half of the chestnuts and add them to the sauce, stirring well. Drain the pasta and add it to the pan with the sauce, mixing thoroughly
- 3. Serve the paglia e fieno pasta topped with the remaining crumbled chestnuts and chopped parsley.
