Spaghetti with sausage
Presentation
This recipe comes from a typical dish of Verona and its surroundings: rice with "tastasal". In this case, however, we make spaghetti and instead of "tastasal" I use sausage, which is just as good and more readily available even for those who are not in my area. This is a quick and easy dish that encompasses many flavors of northeastern Italy.
Ingredients:
- 200 grams of sausage
- 200 grams of spaghetti
- 30 grams of Parmesan cheese
- olive oil as required
- optional salt
Preparation:
1 Remove the sausage casing, then put a little oil in a pan and 2 crumble the sausages with a fork. Brown the sausage well and 3 while cooking continue to mash it so as to obtain many small, well-browned pieces.
4 Heat the water in a separate pot, when the water boils add the spaghetti (if you want you can add a little coarse salt to the water, I don't add it). About halfway through cooking 5 put the spaghetti in the hot pan with the sausage and 6 immediately pour in a cup of cooking water.
7 Spread the spaghetti into the pan and finish cooking, stirring occasionally. If necessary, add more cooking water. Just before the spaghetti are cooked, and when the water has almost completely dried, 8 pour the grated Parmesan cheese over it and mix to mix everything 9 . When the cheese is well blended, plate the spaghetti and serve immediately on the table.
Advise
- If you want to preserve the browning of the sausages more, once cooked, remove half of them from the pan. Add this half when the spaghetti is cooked, just before adding the parmesan for the final creaming.
- Be careful not to add too much water to the pan, otherwise you risk overcooking the spaghetti while waiting to dry them sufficiently.
- Use a pan large enough so that the spaghetti can spread across the bottom and cook evenly.
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