FOR THE PREPARATION OF CURLY LASAGNA ROSETTES with sausage

• In a saucepan, add a drizzle of olive oil and sauté the soffritto for a few minutes.

  Add the sausage without casing and crumble it with your fingers.

  Cook over medium-high heat for 4/5 minutes, then pour in the red wine and let the alcohol evaporate over high heat.

  Now add the tomato sauce and the washed and sliced cherry tomatoes.

  Mix everything, season with salt and pepper, and continue cooking the sauce for the curly lasagna for 10/15 minutes.

• In a large, deep saucepan, add salted water and bring to a boil.

  Boil the curly lasagna La Rigorosa Eataly for 3/4 minutes so that they are tender and suitable for being rolled into a pasta rosette.

  When they are soft but not overcooked, drain them and quickly run them under a stream of cold water to cool them down.

  Lay them out on a surface and pat them dry with a clean towel.

• First, spread a layer of béchamel sauce on the bottom of a baking dish.

  On a cutting board or any flat surface, lay out the curly lasagna flat, place a little sausage ragù, béchamel sauce, and a sprinkle of grated Parmigiano Reggiano along the center and throughout the length.

• Now roll the pasta onto itself to form a rosette and place it in the baking dish.

  Continue making the curly lasagna rosettes with sausage until all the boiled pasta is used up.

• Add more sauce and béchamel on top of the rosettes, then sprinkle additional grated cheese and a little butter here and there.

• Bake the dish in a preheated oven at 392°F for about 20 minutes or according to the specifications of your appliance.

• Once done, let the curly lasagna rest for a few minutes before triumphantly serving this delicious baked pasta dish!

  Enjoy your meal with curly lasagna rosettes with sausage!

  Annalisa