The corzetti are a type of pasta originating from Ligurian cuisine. They are also called croxetti or corsetti and appeared during the Middle Ages. During this period, noble families of the time, to emphasize their importance in the territory, asked cooks to stamp their coat of arms on one side of the pasta, while the other side featured a small cross or “cruxetta.” There are various recipes for preparing corzetti, the simplest one involves using eggs, wheat flour, and salt. On this occasion, I found them ready-made and decided to dress them with a tasty sauce, but you can also dress them with a delicate walnut sauce, a mushroom sauce, or the classic pesto. Try the Corzetti with Sausage and Ground Meat Sauce yourself.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz corzetti
- 7 oz sausage
- 7 oz pork meat (ground)
- 11.5 oz tomato pulp (fine)
- 1 clove garlic
- 1 onion (small)
- 1 tsp marjoram (dried)
- to taste fine salt
- to taste black pepper (ground)
- 1 tbsp Parmigiano Reggiano DOP (grated)
- 3.5 oz cream cheese
- to taste olive oil
- 2 tsps coarse salt
- 1 celery (stalk)
Preparation
Peel the garlic clove and divide it into two parts. Clean the onion and finely chop it.
In a large pan, put a little oil and once hot, sauté the onion. Add the garlic, the sausage without the skin and crumbled with your hands along with the ground meat, and brown well.
Add the tomato pulp, cream cheese, marjoram, finely chopped celery, and adjust for salt and pepper.
Cook for 15/20 minutes. Meanwhile, in a large pot, bring plenty of water to a boil, add the coarse salt and corzetti. At least three minutes before the cooking time is over, drain with a slotted spoon and put directly into the pan with the sauce.
Mix well, sprinkle with grated Parmesan, let it flavor for one or two minutes, if too dry, add a little cooking water.
Tips/Advice
The corzetti have a very delicate taste, so I preferred a sauce with a strong flavor.
I find this type of pasta very elegant, they almost look like coins and they present very well in the dish.
If you enjoyed the Corzetti with Sausage and Ground Meat Sauce, try the other recipes with sausage:
Collection “Recipes with Sausage”
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