Sicilian sausage with pasta and chorizo in marsala wine
I made this recipe after I purchased the most delicious Sicilian sausages I ever came across. They were too tasty to waste on an ordinary recipe, so I enriched the sausages with vegetables and pasta. Choose penne or another pasta that absorbs the sauce well.
2 people made this
Ingredients
- 3 Sicilian sausages
- 100g spicy chorizo
- 1 medium carrot, chopped
- 1 celery stick, chopped
- 1 medium onion, halved
- 3 garlic cloves
- 3 tablespoons olive oil
- 1 medium aubergine, diced
- 125ml Masala wine (dulce)
- 200ml chicken stock
- 1 (400g) can chopped tomatoes
- 1 tablespoon tomato puree
- 1 tablespoon Parmesan
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 250g penne or other pasta of your choice
Method
- Fry the sausage and chorizo. Let cool and slice.
- In a blender blitz carrot, celery, onion and garlic for 20 seconds.
- Heat the olive oil in a casserole and fry the aubergine until brown. Add the carrot, celery, onion and garlic and stir for 1 minute. Then add the sausages and chorizo.
- Add the masala wine and stir for 1 minute, then add the chicken stock, tomatoes and tomato puree. Sprinkle the Parmesan cheese over the dish and add salt and pepper to taste.
- Bring to boil, then reduce the heat and simmer for 25 minutes.
- In the meantime cook the pasta al dente according to package directions.
- Stir the boiled pasta into the dish and mix well.
