Gobbetti rigati with frankfurters
Instructions
Wash and dry the smells.
Chop the onion with parsley, Rosemary, Sage.
Put all in 1 pan with oil and butter, add salt and cook until the onion is rout and clean.
Join the sausage cut in slices and seasoning, stirring occasionally.
Cook pasta al dente, drain, pour into 1 soup tureen, dress with the sauce, sprinkle with freshly ground pepper and serve.
Ingredients and dosing for 4 persons
- 300 g of type pasta gobbetti rigati
- 200 g of onion
- Parsley
- Rosemary
- Sage
- Butter
- Olive oil
- 2 vegi stripped
- Salt
- Pepper