Couch grass with sausage and of course pumpkin flowers. Add the tomatoes that give a rosy nora at the plate. A first extra-fast to important taste. We cooked the weeds because it has a format that helps the blend of seasoning, but obviously goes well any type of short pasta.
|Easy||4 people||10 min. ||20 min.||€ 6|
|What is needed|
|gramigna type pasta||gr. 360|
|datterini tomatoes||n. 15|
|flowers fi pumpkin||n. 20 - 25|
|onion||n. 1 / 2|
|salt, extra virgin olive oil||qb|
- Clean the pumpkin flowers eliminating stem and pistil. Open each flower and wash.
- Cut the zucchini flowers into strips lengthways. (More or less as if sfogliassimo the petals of a flower)
- Peel the sausages and sgranarle with the tines of a fork.
- Wash the tomatoes and cut into small pieces removing the seeds and vegetation water.
- Wash and chop the onion
- Put abundant water in a saucepan for cooking the pasta.
- While the water comes to a boil, prepare the topping.
- In a non-stick skillet, heat the oil and fry the chopped onion until soft.
- When the onion is wilted (attention should not take the heat), add the crumbled sausage and saute for a few minutes.
- Add the chopped tomatoes, mix well and cook for a few minutes.
- Taste and adjust salt if necessary. (NB: the addition of salt may not be needed if the sausage is quite tasty).
- Extinguish the fire.
- When the water boils, add salt with coarse salt and plunge the weeds. Cook for the time indicated in the package.
- Once the pasta is cooked, trasferirlanella pan with the sauce adding some of the pasta cooking spoon.
- Then log on the fire. Add the chopped zucchini flowers. Stir well to blend the flavors, and turn off the heat again.
- Bring to the table by adding the parmesan cheese shavings.