Pasta with sausage and pecorino

I can provide you with a recipe to prepare a tasty dish of pasta with sausage and pecorino. A great combination that unites the savory flavor of pecorino with the rich taste of sausage.

Ingredients

• 320 g of pasta (rigatoni or penne work well with this sauce)
• 400 g of pork sausage
• 200 g of grated Pecorino Romano cheese
• 1 small onion
• 1 glass of white wine
• Extra virgin olive oil (as needed)
• Salt and pepper (as needed)
• Chili pepper (optional)
• A sprig of fresh parsley (optional)

Preparation

1. First of all, put a pot of salted water on the stove to cook the pasta.
2. As the water comes to a boil, start preparing the sauce. Remove the skin from the sausage and crumble it.
3. In a large skillet, heat a swirl of extra virgin olive oil and sauté the chopped onion until it becomes translucent.
4. Add the crumbled sausage to the skillet and let it brown over medium heat, stirring occasionally.
5. Once the sausage is well browned, deglaze with the glass of white wine and let the alcohol evaporate on high heat.
6. Lower the heat and continue cooking for about 10 minutes. If you like, you can add a pinch of chili pepper at this stage.
7. In the meantime, cook the pasta in the boiling water according to the package instructions to achieve al dente texture.
8. Drain the pasta, reserving some of the cooking water.
9. Pour the pasta into the skillet with the sausage, adding some of the cooking water to bind the sauce well.
10. Sprinkle with abundant Pecorino Romano cheese and mix for a few minutes over moderate heat until the pasta is well seasoned.
11. Plate and, if desired, add more grated pecorino cheese and a handful of chopped fresh parsley.

Curiosity

Sausage and pecorino are ingredients widely used in the cuisine of Lazio, particularly that of Rome, where this type of pasta is highly appreciated. Pecorino Romano, a hard cheese with a strong flavor, is ideal for robust pasta dressings like this one.