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Winter pasta with sausage, leek and hazelnuts

preperation 10΄ Preparation
Time
cup 20΄ Cooking
Time
hat easy Difficulty
dish 4 Portions
materials INGREDIENTS
PACK_RIGKATONI.png

MISKO Rigatoni

500 g MISKO Rigatoni

1 large sausage, sliced

1 onion, finely chopped

2 leeks, sliced

2 cloves of garlic, grated

150 ml white wine

100 ml water in which the pasta was boiled

150 g goat cheese, crumbled

3-4 fresh thyme sprigs

60 g crushed hazelnuts

olive oil

salt

freshly ground pepper

materials METHOD

First, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Rigatoni. Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta, drizzle with 2 tbsp. olive oil and stir.

in a shallow pot, heat 1 tbsp. olive oil and sauté the sausage on all sides, for 2-3 minutes until brown. Transfer the beef to a plate.

In the same pot, add another 2 tbsp. olive oil and sauté the onion and leeks for 3-4 minutes until soft. Add salt and pepper.

Add the garlic, sauté for 1-2 minutes and pour in the wine. Allow the alcohol to evaporate and pour the pasta water into the pot. Add the goat cheese and stir with a wooden spoon until the sauce thickens.

Add the pasta and thyme, gently stir and remove from the heat.

Serve immediately, sprinkled with freshly ground pepper and crushed hazelnuts.

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