Pina’s curzul con sugo di scalogna

Serves 4 Starters and mains

Screen Shot 2020 02 04 at 11 47 20

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Ingredients

  • 400g ‘00’ flour
  • 4 eggs
  • 3tbsp olive oil
  • 6 good-sized shallots, diced (around 500g in total)
  • 2 good-quality fresh Italian sausages
  • pinch peperoncino
  • large wine glass white wine
  • 300g passata

Method

To make the pasta dough, follow the egg pasta dough recipe here. Roll it out to the thickness of ordinary shortcrust pastry – ie it doesn’t have to be see-through thin as for tagliatelle. Aim for around 2-3 mm thick. Flour it well and roll it up like a carpet. Then, using a very sharp knife, cut across the pasta to create folded-over ribbons around 3mm wide. Shake the ribbons out and spread them out to dry a little.

Meanwhile, heat the olive oilin a frying pan over a medium heat and fry the diced shallots for several minutes until softened. Strip the sausages of their skins and crumble them into the pan. Continue frying the meat and shallots until the sausage meat is lightly browned. Stir in the peperoncino, white wine and passata. Reduce the heat, and let everything simmer for 20 minutes, or until the sauce is thick. Check for seasoning halfway through: Italian sausages are quite salty,
so you may not need any extra.

Bring a large pan of water to the boil, add a generous pinch of salt, bring it back to the boil and add the pasta. Cook for a couple of minutes and nibble a strand to test for doneness. Drain, mix with the sauce and eat immediately.

Recipe and photo from Pasta Grannies: The Secrets of Italy's Best Home Cooks by Vicky Bennison. Photo by Emma Lee (Hardie Grant, £20)
Screen Shot 2020 02 04 at 11 47 20
Recipe and photo from Pasta Grannies: The Secrets of Italy's Best Home Cooks by Vicky Bennison. Photo by Emma Lee (Hardie Grant, £20)

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