How to make pasta gramigna with sausage, rocket and cheese, recipe for a savory and easy-to-cook ragùm with fat-free sausage, garlic and fennel seeds.
Ingredients for 4 people
- 150 g of sausage
- 4 tablespoons of extra virgin olive oil
- 1 tablespoon of white wine
- 1 clove of garlic
- 1 teaspoon of fennel seeds
- 1 bunch of rocket
- 120 g of fresh alpine cheese
- salt and pepper
Preparation of gramigna pasta with sausage
In a pan with the oil and the crushed garlic, put the crumbled sausage, degrease it for about 3 minutes on a very low heat, then remove the garlic and add the fennel seeds.
Pour in the wine, evaporate it and add the washed and chopped rocket.
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
In a pan with boiling salted water, dip the bermuda grass in it, then drain it al dente.
Transfer the pasta to the pan with the sauce and a ladle of cooking water.
Mix well with the cheese, reduce and serve.
