The ragout of peas is a delicious condiment for pasta. I love it with the noodles. It reminds me a lot of the spring, but is very good in all seasons. Indeed, we can prepare it with frozen peas. Is simple to prepare and the result guaranteed!
It 'also perfect with garganelli or weed ...
|Easy||4 people||10 min. ||40 min.||€ 6|
|What is needed|
|fresh pork sausages||gr. 200|
|tomato puree||gr. 200|
|white onion||n. 1|
|White wine||1 / 2 glass|
|salt, pepper, extra virgin olive oil||qb|
- Wash and chop the onion fine.
- Peel the sausage and sbricolarla. NOTE: This operation is accomplished by putting the sausage in a bowl and "flaking" with a fork (ie, the tines of the fork, passing the dough sausage).
- Heat up a pan with a little oil.
- Aggungere the chopped onion, then dry on low heat.
- Combine the crumbled sausage and brown.
- Qando the sausage is browned, pour in the white wine and let it evaporate.
- Add the tomato puree and a glass of water.
- Cook for about 30 minutes or when the water has almost completely withdrawn.
- Aggungere peas. If you use fresh peas just a few minutes to cook. If necessary add a little hot water to prevent the sauce from drying out. If we are out of season, and we use frozen peas, I recommend passing them under running hot water in order to "warm them up" a little (or we can blanch them for a few seconds) and then add them to the sauce. Season with a little salt and pepper. Allow to cook another 7 8-minutes.
- At the end of cooking assaggirare for testing diving the cooking of the peas and if the amount of salt is correct or edit is appropriate. We must however always go light with the salt when we use the sausage: It may in fact be very flavorful and does not require much salt. The taste is essential to avoid risks. If there is no salt, we can always add it at the last minute.