Mezze Maniche with Red Onion and Sausage by @_buonidea_

35 min

4 servings

🍝

320 g

Mezze maniche pasta

🧅

2

Red onion

🍖

2

Sausage

🧀

150 g

Mascarpone

🌰

40 g

Walnuts

🍷

100 ml

White wine

🫒

Olive oil

🧂

Fine salt

🍝

1

Pasta cooking water

  1. Boil
    • Mezze maniche pasta
    • Fine salt
    • Pasta cooking water

    Boil the mezze maniche in plenty of salted water.

  2. Heat
    • Olive oil
    • Red onion

    Meanwhile heat a drizzle of olive oil in a pan and soften the red onion, sliced into half-moons.

  3. Crumble
    • Sausage

    Remove the casing from the sausage, crumble it with your hands and add it to the pan, browning it well.

  4. Deglaze
    • White wine

    Deglaze with the white wine and let it evaporate.

  5. Add
    • Mascarpone
    • Pasta cooking water
    • Mezze maniche pasta

    Add the mascarpone and a ladle of pasta cooking water, stirring until the sauce becomes creamy.

  6. Drain
    • Mezze maniche pasta

    Drain the pasta al dente and toss it in the sauce so it absorbs the flavor.

  7. Chop
    • Walnuts
    • Mezze maniche pasta
    • Red onion

    Roughly chop the walnuts and add part of them to the pan, mixing everything together.

  8. Plate
    • Walnuts
    • Mezze maniche pasta

    Plate the pasta and finish with the remaining chopped walnuts on top.

Mezze Maniche with Red Onion and Sausage by @_buonidea_

35 min

4 servings

🍝

320 g

Mezze maniche pasta

🧅

2

Red onion

🍖

2

Sausage

🧀

150 g

Mascarpone

🌰

40 g

Walnuts

🍷

100 ml

White wine

🫒

Olive oil

🧂

Fine salt

🍝

1

Pasta cooking water

Preparation Steps

  1. Step 1/8

    Boil the mezze maniche in plenty of salted water.

    🍝Mezze maniche pasta
    🧂Fine salt

  2. Step 2/8

    Meanwhile heat a drizzle of olive oil in a pan and soften the red onion, sliced into half-moons.

    🫒Olive oil
    🧅Red onion
    🔪Knife
    🪵Cutting board

  3. Step 3/8

    Remove the casing from the sausage, crumble it with your hands and add it to the pan, browning it well.

    🍖Sausage

  4. Step 4/8

    Deglaze with the white wine and let it evaporate.

    🍷White wine

  5. Step 5/8

    Add the mascarpone and a ladle of pasta cooking water, stirring until the sauce becomes creamy.

    🧀Mascarpone
    🍝Pasta cooking water
    🥄Ladle
    🥄Wooden spoon

  6. Step 6/8

    Drain the pasta al dente and toss it in the sauce so it absorbs the flavor.

    🍝Mezze maniche pasta
    🧺Colander

  7. Step 7/8

    Roughly chop the walnuts and add part of them to the pan, mixing everything together.

    🌰Walnuts
    🔪Knife
    🪵Cutting board

  8. Step 8/8

    Plate the pasta and finish with the remaining chopped walnuts on top.

    🌰Walnuts

Composition

Ingredients

Types

Grains, Vegetables, Meat, Dairy, Nuts, Beverages, Oils, Spices

Ingredients

Mezze maniche pasta, Red onion, Sausage, Mascarpone, Walnuts, White wine, Olive oil, Fine salt, Pasta cooking water

Notes

Sausage (casing removed), Walnuts (roughly chopped), Olive oil (a drizzle), Fine salt (for the pasta water, amount not given)

Allergens

Gluten, Milk, Tree nuts, Sulphites

Dietetics

Dietary regimen

Egg-Free, soy-free, Sugar-Free

Calories

620 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 60g, Fat: 32g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 2mg, Potassium: 420mg, Sodium: 480mg, Magnesium: 45mg

Vitamins

Vitamin B1: 0.3mg, Vitamin B12: 0.6mcg, Vitamin A: 90mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Ladle, Colander, Wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Starter

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@_buonidea_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Savory, Umami, Sweet Onion, Creamy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,reheat gently with a splash of water or milk to restore creaminess), freezer : not recommended (mascarpone-based cream sauces tend to separate and lose texture when frozen and thawed)