Can be eaten uncooked, or cooked. This recipe is a family favourite:
V&C Fonteluna® Sausage ½
San Marzano Tomatoes 400g
Rigatoni La Molisna 500g
2 cloves garlic
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In saucepan, gently sautee diced onion in olive oil, once translucent, add chopped garlic
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Rinse Fonteluna® to easily peel off skin
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Slice and add to the pot and gently cook for 5 minutes until the spices start to colour the oil
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Turn up the heat and add tin of San Marzano tomatoes, breaking up the whole tomatoes with a spoon
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Cook on high heat for 10mins then leave to simmer for 40-50mins
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Cook Rigatoni pasta in well salted boiling water, drain pasta and add to the sauce
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Serve with freshly grated Parmigiano Reggiano and black pepper
© Mary Contini 2000