Penne with white sausage ragù and chicory reduction
Preparation
10 minutes
Cooking
45 minutes
Portions
2
Difficulty
Easy
Ingredients
- Penne rigate 180 gr
- Fresh sausage 200 gr
- Chopped celery, carrot and onion
- White wine 50 ml
- Chicory 100g
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Procedure
Brown the celery, carrot, and onion in extra virgin olive oil, add the crumbled sausage, and let it cook for 30 minutes. Deglaze with white wine.
Meanwhile, blanch the chicory, cool it with cold water, blend it, emulsifying it with extra virgin olive oil, season with salt and pepper.
Cook the pasta, toss it in the ragù, and serve, decorating the base with the chicory reduction.