This Italian Sausage Pasta Is So Easy, You'll Forget About Other Pasta Recipes! 3 TOP RECIPES!

00.00 1 recipe: Orecchiette with Italian sausage in white ragù.
Ingredients for 4 people:
0,7lb/320g of orecchiette.
0,9lb/400g of sausage.
1 onion.
Basil.
Extra virgin olive oil.
Salt.
Black pepper.

Method:
Cut the onion, remove the skin from the sausage and grate parmesan.
In a saucepan heat the milk and in a pan fry the onion with oil. Before boiling milk, add the parmesan and mix well. Let thicken a few minutes over low heat. Add the sausage in the pan and cook over medium heat.
Salt the water and throw down the orecchiette.
Turn off the stove and add basil in the pan. 3 minutes before the indicated time, drain the orecchiette in the pan and finish cook with cooking water. Finally stir with oil and cooking water.
Serve orecchiette over parmesan fondue with plenty of sausage ragù and a grated of black pepper.

04:28 2 recipe: Pasta with sausage, red radish & red wine!!!
Ingredients for 4 persons:
0,7lb/320g of rigatoni.
0,66lb/300g of sausage.
5,3oz/150g of red radish.
8,4oz/250ml of cream.
1 glass of red wine.
Extra virgin olive oil.
Salt.

Method:
- Cook the rigatoni in plenty of salted water.
Clean and cut the radish. Remove the skin from the sausage, crumble by hand with a drop of oil and brown in a pan. Add the radish, cook for a few minutes, blend with wine and let evaporate. Add the cream and reduce.
3 minutes before the indicated time, drain the pasta in the pan and finish cooking with cooking water. Finally stir with oil. Serve with plenty of sauce.

08:52 3 recipe: Fusilli with sausage & mushrooms!!!
Ingredients for 4 persons:
0,7lb/320g of fusilli.
0,44lb/200g of sausage.
0,44lb/200g of mushrooms.
Dry tomatoes.
Chilli pepper.
Parsley.
Garlic.
Extra virgin olive oil.
Salt.
Black pepper.

Method:
Cut the mushrooms, skin the sausage, grate the Parmigiano Reggiano and chop the parsley.
Sauté oil, garlic, chilli pepper and parsley stems. Add the mushrooms, blend with wine, let it evaporate and cook for a few minutes. Drain and keep aside the mushrooms and their cooking juices. Brown the sausage, blend with wine, let it evaporate and drain. Return the mushroom cooking juices to the pan, add a ladle of water and reduce.
Cook the pasta in plenty of salted water. Halfway through cooking, drain the pasta in the pan and finish cooking with the cooking water. Stir with the sausage, mushrooms, dry tomatoes, parsley, Parmigiano Reggiano, oil and cooking water.
Serve with plenty of sauce and cracked pepper.

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