Ingredients:
1 pound pasta (Paccheri or extra-large Rigatoni)2 tablespoons extra virgin olive oil
2 medium yellow onions, diced
4 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 pound fresh mozzarella
1 teaspoon beef bouillon paste
1/2 cup red wine
1/2 cup water
Freshly grated Parmesan cheese
Salt and black pepper to taste
Pinch of red pepper flakes
Pinch of rosemary
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Paccheri di Pasta Fresca:
1. In a large skillet, heat olive oil and add in chopped onions and garlic.
2. Remove Premio Sausage from casing and break into pieces. Combine sausage with onions and garlic; cook for 10-15 minutes or until cooked through.
3. Add in the beef bouillon paste, red wine and water; mix well. Add salt, black pepper and rosemary; cook for additional 10 minutes. Add in freshly chopped parsley.
4. In a separate pot, cook pasta with salted water, according to package directions. Once pasta has finished, drain and reserve 1 cup of the cooking liquid.
5. Add pasta to the sausage mixture (add the cooking liquid if needed to make sure pasta gets a hint of the sauce). Add the fresh mozzarella and freshly grated Italian cheese; serve immediately.
SERVES: 4-6
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