Tortiglioni Rossa Recipe
Molinari sausage, sweet peas, roasted red peppers, Romana rossa sauce
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Ingredients
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Pasta
Method
Pasta
- 1
Cook the Tortiglioni Pasta
In a large pot, bring salted water to a boil. Add the tortiglioni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- 2
Prepare the Sausage
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Remove the casing from the Molinari sausage, and crumble the sausage into the skillet. Cook for about 5-7 minutes, stirring occasionally, until browned and cooked through.
- 3
Add Vegetables
Add minced garlic (2 cloves) to the skillet with the sausage and sauté for 1-2 minutes until fragrant. Then, add the sweet peas and roasted red peppers to the skillet. Cook for an additional 3-4 minutes until the peas are tender and heated through.
- 4
Combine with Sauce
Pour the Romana rossa sauce into the skillet with the sausage and vegetables. Stir well to combine and let simmer for 5 minutes to allow the flavors to meld.
- 5
Combine with Pasta
Once the pasta is cooked, drain it and add it directly to the skillet with the sauce mixture. Toss everything together until the pasta is evenly coated with the sauce. If needed, add a bit of reserved pasta water to adjust the consistency.
- 6
Season and Serve
Season the dish with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese on top.