Pennoni with sausage and tomato sauce

26/01/2013 - Ingredients for 5 people:

- 500 g Pennoni "Gragnano in Corsa"
- 1 sausage "Al Berlinghetto"
- 400 g of DOP San Marzano tomatoes "Agrigenus"
- 1 clove of garlic
- Chili "Arconatura"
- Extra virgin olive oil from Lake Garda "Arconatura"
- salt
- Pecorino Siciliano DOP

Articolo tratto da: Anne to London

Ingredients for 5 people:

- 500 g Pennoni "Gragnano in Corsa"
- 1 sausage "Al Berlinghetto"
- 400 g of DOP San Marzano tomatoes "Agrigenus"
- 1 clove of garlic
- Chili "Arconatura"
- Extra virgin olive oil from Lake Garda "Arconatura"
- salt
- Pecorino Siciliano DOP

Put the clove of garlic and the chopped sausages in a pan and fry for 6/7 minutes. Pour off any excess fat and add the San Marzano tomatoes and some chili. Season with salt and simmer for 10 minutes.

Cook the Pennoni for about 13 minutes until al dente, drain and add to the pan with the sauce.

Season to taste with a little olive oil and serve with plenty of Pecorino Siciliano DOP.

Recommended wine: Cà del Bosco Rosso