Salsiccia e verdure

FUSILLONI WITH SPRING VEGETABLES, SAUSAGE MEAT, PARMIGIANO REGGIANO, AND PARSLEY

Ingredients:

  • 1 pot of fresh FUSILLONI

  • 1 pot of Salsiccia e Verdure mix

  • 1 small pot of Parmigiano Reggiano

Equipment:

  • 1 medium saucepan

  • 1 medium pot

  • 1 wooden spoon

  • 1 strainer

Allergens: Gluten, Milk/Lactose.

Step 1:

Add the fresh fusilloni to salted boiling water and set a timer for 1 minute and 30 seconds.

Stir them 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 and add it to the sauce with another spoonful of pasta water. Stir to combine.

Step 4:

Add in half of the Parmigiano Reggiano and stir until the sauce is creamy.

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!