Salsiccia e verdure

FUSILLONI WITH Seasonal VEGETABLES, SAUSAGE MEAT, PARMIGIANO REGGIANO, PARSLEY, and optional stracciatella.

Ingredients:

  • fresh FUSILLONI

  • Salsiccia e Verdure mix (cooked vegetables, roasted sausage, butter, and parsley)

  • Parmigiano Reggiano

  • Optional stracciatella

Equipment:

  • A saucepan

  • A pot for boiling water

  • A spoon

  • A fork for stirring pasta

  • A small cup to reserve cooking water

  • A colander for draining pasta

Allergens: Gluten, Milk/Lactose.

Step 1:

Boil a large pot of salted water — the water should be salty like the sea.

Once it has reached a rolling boil, add the fresh fusilloni and set a timer for 1 minute and 30 seconds.

and stir them with the fork every so often so they don’t stick!

Step 2:

In Parallel, warm the sauce mixture on a low heat with a spoonful of pasta water.

Step 3:

Strain the pasta, reserving a cupful of water.

Add the pasta to the sauce with another spoonful of pasta water, and stir to combine.

Step 4:

Off the heat, add in half of the Parmigiano Reggiano and stir until the sauce is creamy.

If it looks a little dry, add another spoonful of pasta water.

Step 5:

PLATE UP, adding the rest of the Parmigiano Reggiano.

If you also ordered stracciatella, add it now with a drizzle of olive oil and some black pepper.

BUON APpETITO!