Ingredients for 4 people:
- 400 gr. of Caserecce di Gragnano
- 200 grams of fresh sausage
- 30 gr. of parmigiano reggiano or freshly grated pecorino
- 3 eggs
- half a white onion
- extra virgin olive oil
- a quarter of a glass of milk
- pepper
- salt
Preparation:
To start, choose a good fresh sausage from your trusted butcher. Remove the casing and finely chop the meat inside.
Place a large pot with plenty of salted water on the heat and bring it to the boil. Meanwhile, in a large pan, heat a generous drizzle of extra virgin olive oil and brown the sausage until it becomes golden brown.
Add the finely chopped onion and fry it together with the sausage. Once the onion is also golden brown, add a quarter of a glass of milk, letting everything mix to form a nice creamy sauce. Season with salt and pepper.
In a bowl, beat the eggs with a fork or a whisk, adding the parmigiano reggiano or freshly grated pecorino, salt and pepper to taste. You must obtain a fluid and well-blended mixture.
Gragnano caserecce and cook them until they are al dente. Drain them and transfer them directly to the pan with the sausage sauce. Sauté the pasta for a few minutes, allowing it to flavor well with the sauce.
With the heat off, pour the egg mixture into the pan and mix quickly. The eggs must create a creamy sauce without overcooking, maintaining a fluid and velvety consistency. If you like, you can add a sprinkling of freshly ground pepper for a finishing touch.
To accompany this rich and tasty dish, I suggest a nice glass of robust red wine such as Cannonau Sardo del Medio Campidano or a Tuscan Morellino di Scansano. These wines will perfectly complement the intense flavors of the sausage.
Enjoy your meal!
