By Laura Sharrad :: Romeo’s
As seen on Season 1 of hello SA, Channel Nine
Serves :: 4
Using :: Dolce & Gabbana Pasta
Pastificio Di Martino has always made PGI Gragnano Pasta by mixing the best 100% Italian durum wheat semolina together with the spring water coming from Monti Lattari. The extrusion of the dough through bronze die and the peculiar drying process at low temperature confer pasta a very rough surface, able to enhance the seasoning and keep the wheat aroma intact.
Ingredients
3 Italian pork sausages, casing removed
1 red onion, finely diced
2 garlic cloves, finely diced
1 tsp chilli flakes
1 tsp fennel seeds
600g tomato passata
Extra virgin olive oil
Sea salt flakes
Black pepper
100g Parmigiano cheese
1⁄4 cup basil leaves
500g Dolce & Gabbana Mezzi Rigatoni
Method
In a frypan over medium heat, add a few tablespoons of extra virgin olive oil.
Add the onion, garlic, chilli flakes and fennel seeds and begin to fry off on a medium heat until translucent, about 3 minutes.
Add the pork sausage in small bits, and allow to fry off until the meat begins to caramelise. Add the passata, and season with salt and pepper.
Allow to simmer for about 20-25 minutes until thickened.
Cook the pasta according to packet instructions in salted boiling water until al dente.
Toss the pasta through the sauce, add a touch of the cooking water and half the grated Parmigiano. Finish with basil and extra cheese.
Enjoy!
