Spaghetti with hazelnuts, almonds and pistachios
Instructions
In a skillet, sauté the shallot and the sausage, add brandy and let it evaporate, add the dried fruit and 1 minute flavor with salt and pepper.
Pour the spaghetti al dente and stir with the cooking water or if you like with the cream, sprinkle with parsley and Parmesan.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 150 g of sausage
- Olive oil
- 1 shallot
- 30 g of hazelnut granules
- 30 g of almond
- 30 g of pistachios
- 125 g of cooking cream (optional)
- Little of brandy
- Parmigiano
- Parsley