Bucatini in rustic sauce
Gianluca Galliera
Menù Ingredients
500 g. Bucatini Pasta
40 g. Cured Pancetta
40 g. Italian Sausage
q.s. Chili pepper
n. 1 Onion
q.s. Pecorino cheese, grated
Serve 6
Cook the pasta in boiling salted water. Meanwhile, chop the onion and sauté it in a saucepan with some evoo. Add the sausage, pancetta and let them to brown; incorporate the mushrooms, the chili pepper and a pinch of salt. Cook over moderate heat for about ten minutes, stirring from time to time. Drain the pasta and mix it with the sauce; finish with grated pecorino and chopped parsley. Serve hot.
