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Tajarin with Porcini, Sausage and Salsa Pronta

Tajarin with Porcini, Sausage and Salsa Pronta

Serves 4-6

30g Gigante porcini
3 Tbsp extra virgin olive oil (EVO)
1 onion, finely diced
1 clove garlic, crushed
1 packet Salumeria Fontana fennel sausages
2 bottles Alicos salsa pronta di pomodoro
100g Salvagno pitted olives drained
Iblea sea salt  and freshly ground black pepper
250g Alfieri egg tajarin
Pecorino Romano  grated

Soak porcini in hot water for 15 minutes until soft. Drain and set aside.

Bring a large pot of salted water to the boil.

Heat the EVO over a low heat in a large non-stick frypan. Add the onion and garlic and sweat until soft and translucent (about 5 mins). Peel skin off the end of each sausage, squeeze into 1.5cm chunks and add to the pan. Cook over a medium heat until browned all over (about 6 minutes). Add the salsa pronta and heat until gently simmering. Add porcini and olives and season to taste.

When the pot of water is boiling, add the pasta and cook until al dente (3 minutes only). Drain.

Toss the cooked pasta through the sauce, divide between serving plates, grate over Pecorino and serve immediately.

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