There is a time of the year, in the late winter, when the days begin to lengthen, the first buds appear on the branches of trees and plants and, above all, the temperature is slightly milder. I have to say I love this time, when life is about to break out again all around us, and I get ready to try and live in harmony with the environment. And in my opinion, the best way to welcome spring is to make a lovely plate of paccheri pasta with sausage and artichoke sauce. What do you think? Could a delicious combination like this bring a little joy to your dining table? Let yourself be seduced by the enticing aroma and authentic taste of a pasta dish that will win over the whole family. Eating with gusto is the first secret of anyone who knows how to live a life full of joy and pleasure. Are you ready to serve up a very special recipe?
Ready made tomato sauce with tuna and capers
Handmade Potatoes and Rosemary Taralli
Seasoned and pitted “Leccine” red olives
“La rustica” home made tomato sauce
Box Frisellina recipe, extra virgin olive oil and purée
“La dolce” home made cherry tomato sauce
Ready made tomato sauce with sweet peppers
Prepare an artichoke sauce (see recipe). Meanwhile, remove the casing skin from the sausages and sauté the sausage meat over a low heat in a pan along with the rosemary. With a ladle or wooden spoon, crumble the sausage meat while you are cooking to make it easy to combine with the pasta. When your paccheri pasta are ready, let them cook in the frying pan along with the sausage meat over high heat for half a minute. Serve in the centre of a plate by adding the artichoke sauce over the paccheri and adding a sprinkling of grated smoked ricotta cheese. A dish to eat piping hot!
Break up the sausage meat and cook it in a frying pan with a little rosemary, then add the artichoke