Strascinati Lucani with Sausage and Pecorino by @federicofusca

≈ 35 min

4 servings

🍝

400 g

Strascinati lucani pasta

🍷

250 ml

Red wine

🧅

0.5

Red Tropea onion

🍖

300 g

Sausage

🧀

250 g

Pecorino cheese

🫑

5 g

Peperone crusco

🧂

3 g

Salt

⚫

1 g

Pepper

  1. Chop
    • Tropea red onion
    • pecorino cheese

    Finely chop the Tropea red onion and grate the pecorino cheese.

  2. Boil
    • salt

    Bring a large pot of salted water to a boil over high heat.

  3. Crumble
    • Italian sausage

    Remove the casing from the Italian sausage and crumble it into the frying pan.

  4. Cook
    • Italian sausage

    Cook the Italian sausage over medium-high heat until browned, about 6 minutes.

  5. Add
    • Tropea red onion

    Add the chopped Tropea red onion and cook until softened, about 4 minutes.

  6. Pour
    • red wine

    Pour in the red wine and simmer until it is reduced by about half, about 5 minutes.

  7. Boil
    • strascinati Lucani pasta

    Boil the strascinati Lucani pasta until al dente according to the package timing, about 10 minutes.

  8. Drain
    • strascinati Lucani pasta

    Reserve 120 ml of pasta water, then drain the strascinati Lucani pasta.

  9. Toss
    • strascinati Lucani pasta
    • Italian sausage

    Add the drained pasta to the sausage sauce and toss with 120 ml reserved pasta water.

  10. Toss
    • pecorino cheese

    Remove the pan from the heat and toss in most of the grated pecorino cheese.

  11. Season
    • salt
    • Strascinati lucani pasta

    Season with salt and black pepper, then divide the pasta among four plates.

  12. Crumble
    • crusco pepper
    • pecorino cheese

    Crumble the crusco pepper over each portion and finish with the remaining pecorino cheese.

Strascinati Lucani with Sausage and Pecorino by @federicofusca

≈ 35 min

4 servings

🍝

400 g

Strascinati lucani pasta

🍷

250 ml

Red wine

🧅

0.5

Red Tropea onion

🍖

300 g

Sausage

🧀

250 g

Pecorino cheese

🫑

5 g

Peperone crusco

🧂

3 g

Salt

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/12

    Finely chop the Tropea red onion and grate the pecorino cheese.

    🧅Tropea red onion
    🧀pecorino cheese
    🔪chef's knife
    🪵cutting board
    🧀box grater

  2. Step 2/12

    Bring a large pot of salted water to a boil over high heat.

    🧂salt
    🍲large pot
    🥄wooden spoon

  3. Step 3/12

    Remove the casing from the Italian sausage and crumble it into the frying pan.

    🍖Italian sausage
    🔪chef's knife
    🍳frying pan

  4. Step 4/12

    Cook the Italian sausage over medium-high heat until browned, about 6 minutes.

    🍖Italian sausage
    🍳frying pan
    🥄wooden spoon

  5. Step 5/12

    Add the chopped Tropea red onion and cook until softened, about 4 minutes.

    🧅Tropea red onion
    🍳frying pan
    🥄wooden spoon

  6. Step 6/12

    Pour in the red wine and simmer until it is reduced by about half, about 5 minutes.

    🍷red wine
    🍳frying pan
    🥄wooden spoon

  7. Step 7/12

    Boil the strascinati Lucani pasta until al dente according to the package timing, about 10 minutes.

    🍝strascinati Lucani pasta
    🍲large pot
    🥄wooden spoon

  8. Step 8/12

    Reserve 120 ml of pasta water, then drain the strascinati Lucani pasta.

    🍝strascinati Lucani pasta
    🍲large pot
    🧺colander

  9. Step 9/12

    Add the drained pasta to the sausage sauce and toss with 120 ml reserved pasta water.

    🍝strascinati Lucani pasta
    🍖Italian sausage
    🍳frying pan
    🥢tongs

  10. Step 10/12

    Remove the pan from the heat and toss in most of the grated pecorino cheese.

    🧀pecorino cheese
    🍳frying pan
    🥢tongs

  11. Step 11/12

    Season with salt and black pepper, then divide the pasta among four plates.

    🧂salt
    ⚫black pepper
    🍳frying pan
    🥢tongs

  12. Step 12/12

    Crumble the crusco pepper over each portion and finish with the remaining pecorino cheese.

    ⚫crusco pepper
    🧀pecorino cheese
    🧀box grater

Composition

Ingredients

Types

Grains, Beverages, Dairy, Seasonings

Ingredients

Strascinati lucani pasta, Red wine, Red Tropea onion, Sausage, Pecorino cheese, Peperone crusco, Salt, Pepper

Notes

Peperone crusco (to taste), Salt (to taste), Pepper (to taste)

Allergens

Gluten, Sulfites, Milk

Dietetics

Dietary regimen

High protein

Calories

790 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 69g, Fat: 28g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 610mg, Iron: 3.8mg, Sodium: 1030mg, Potassium: 430mg

Vitamins

Vitamin A: 170µg, Vitamin C: 14mg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, large pot, frying pan, wooden spoon, colander, box grater, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Basilicata

Various

Aspect

Texture

Al dente, Creamy, Crumbly, Crispy, Tender

Flavors

Savory, Salty, Spicy, Tangy, Rich, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until steaming hot), freezer : 30 days (Freeze in an airtight container,Freeze without crusco pepper topping when possible,Thaw overnight in the refrigerator)