Ruote Pazze "Wacky Wheels" with sausage, rigatino and porcini mushrooms

17/09/2013 - Ingredients for 4 people:

- 400 g Ruote Pazze "Wacky Wheels" by "Benedetto Cavalieri"
- 2 Fresh pork sausages "Al Berlinghetto"
- 200 g fresh porcini mushrooms
- 100 g Rigatino "La Cinta di Guido"
- Extra Virgin Olive Oil Gran Cru "Frantoio Franci"
- 1 clove of garlic from Nubia
- 600 g tomato sauce "BioColombini"
- 1 glass of white wine
- 1 fresh chilli

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Ruote Pazze "Wacky Wheels" by "Benedetto Cavalieri"
- 2 Fresh pork sausages "Al Berlinghetto"
- 200 g fresh porcini mushrooms
- 100 g Rigatino "La Cinta di Guido"
- Extra Virgin Olive Oil Gran Cru "Frantoio Franci"
- 1 clove of garlic from Nubia
- 600 g tomato sauce "BioColombini"
- 1 glass of white wine
- 1 fresh chilli

Sauté the garlic in a pan with some olive oil. Chop the sausages and the Rigatino and add to the pan. Roast for about 10 minutes and deglaze with white wine.

Add the tomato sauce and the sliced mushrooms. Simmer on low heat for about 10 minutes.

Cook the Ruote Pazze for about 11 minutes until al dente. Drain and add to the pan with the sauce. Mix well.

Serve with plenty of grated Parmesan cheese or salted ricotta.

Recommended wine: Chianti Classico Foho "Borgo Casa al Vento"