Rigatoni Pasta alla Buttera

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1/2 celery stick, peeled and finely chopped
• 1 clove of garlic, chopped
• A few slices prosciutto (roughly 1 oz/30 grams), cut into thin strips
• 2 ounces (60 grams) of pancetta, cut into thin strips or diced
• A few sage leaves
• 1 sprig of fresh rosemary, leaves picked and finely chopped
• 2 Italian pork sausages (roughly 300 grams worth), casings removed (see note)
• 1/2 cup (125 ml) dry white wine
• 7 ounces (200 grams) tomato passata/purée
• 11 ounces (320 grams) dried pasta, eg. rigatoni, penne or spaghetti
• Finely grated Pecorino or Parmesan cheese, for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag