Countryside Pennoni rigati

  • Difficulty


  • 500 g0SX0039
  • 150 g lean pork sausage
  • 1 medium size onion, chopped
  • 100 g grated Pecorino cheese
  • 1 glass white wine
  • salt and pepper
Pennoni Rigati n° 39


In a large saucepan place the oil, the onion, the sausage and the bits of chilli. Brown all the ingredients, season with salt and sprinkle with wine, let it evaporate raising the heat.Then lower the heat and cook the pasta. Drain the pasta when al dente and toss it in the pan with the sauce, sprinkle with pecorino and let it rest for a few minutes then serve.