Somehow I didn’t have this dish for years and it was so delightful yesterday evening. Pasta with hearty italian salsiccia sausage, onions and a little garlic. Anyway, it’s easy to make and requires only a few ingredients:
Rigatoni for two (~ 300 g)
Set up a pot for boiling the noodles. They will take around 12 minutes to cook, so in the meantime you can:
Slice the onions and garlic as well as skin the salsiccia sausages and crumble them a little.
In a skillet over medium high heat, heat some olive oil, add in garlic and onions and let them become translucent and aromatic. Then add in the peperoncini and the crumbled salsiccia, letting it brown on all sides.
Pour in the white wine and let it reduce by half, then give the pan a dash of heavy cream. You don’t want a cream-sauce, you only want to give the dish a little more “body”. Stir and season with salt and pepper to taste. You will most probably not need any more salt, because of the already hearty salsiccia.
A minute before they’re done, use a slotted spoon to transfer the noodles to the pan, directly from the pot so to transfer some of the cooking water as well. Stir and mix thoroughly, letting the pasta cook in the pan for the last minute. Serve.