If you crave a flavorful, unique first course that doesn’t require much effort, you’ve found it! You’ll impress everyone with these trofie with cotechino. With just a few ingredients, you’ll serve a tasty and somewhat unusual pasta dish.
Other ideas with cotechino:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Trofie with Cotechino
- 1.1 lbs trofie
- 8.8 oz pre-cooked cotechino
- 3.5 oz soffritto mix
- 0.85 cups meat broth (or stock cube)
- 2 tbsps extra virgin olive oil
- 1 bunch parsley
- salt (if necessary)
- black pepper
Tools
- 1 Pan
- 1 Pot
Preparation of Trofie with Cotechino
Cut the cotechino first into slices and then into small cubes.
In a large pan, heat four tablespoons of oil, then add the soffritto mix and let it sizzle for a couple of minutes over medium heat, stirring frequently.
Then add the cotechino cubes and let them flavor for a minute before pouring in the hot broth.
Continue cooking for 7-8 minutes over medium-low heat, stirring often. At the end of cooking, the broth should be almost completely evaporated, and the cotechino should be tender. If not, add a little more broth and extend the cooking time by a few minutes (this may depend on the quality of the cotechino). Adjust salt, if necessary.
Cook the trofie in plenty of salted boiling water, drain them al dente, and transfer them directly to the pan with the sauce. Mix carefully to blend all the ingredients well, and season with finely chopped parsley.
Serve the trofie with cotechino on individual plates, sprinkle them with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
