Pasta alla burina is a tasty first course, an ancient Roman recipe, easy to make and very appetizing.
The term burino in this case is not meant with the derogatory connotation it has today as a boor or peasant, but in its original sense, which identified the farmers from the Pontine countryside who traveled to Rome to sell their products. Burino derives from buris, which was the handle of plows in Latin.
This dish is indeed prepared with typical countryside products, so there are several variations that may include very different ingredients: the version that follows is from the 1960s recipe books, years when it was so widespread that it became a Sunday dish for Roman families.
Read how to make pasta alla burina with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11.25 oz penne rigate
- 14.11 oz cooking tomatoes
- 10.58 oz sausage
- 2.82 oz peas (fresh or frozen)
- Half carrot
- Half onion
- 1 clove garlic
- Half glass white wine
- 2 tablespoons pecorino cheese (grated)
- parsley
- extra virgin olive oil
- salt
Preparation of Pasta alla Burina
Wash the tomatoes and cut them into pieces.
Finely chop the onion, carrot, and garlic clove.
Heat a few tablespoons of extra virgin olive oil in a large pan or wok, add the chopped aromatics and let them cook over low heat, covering the pan with a lid, for seven minutes.Meanwhile, remove the casing from the sausage and chop it.
Add it to the pan and let it brown on all sides over medium heat, stirring continuously.
Deglaze with the wine, and when the alcohol has evaporated, add the chopped tomatoes, stir, cover with the lid, and cook for another five minutes.Add the peas and let them cook until tender.
Meanwhile, cook the pasta al dente in plenty of salted water.
Adjust the seasoning with salt, also adding some chopped parsley to taste, then combine the al dente pasta, grated cheese, and stir thoroughly.
Serve immediately, piping hot, your pasta alla burina.
Notes
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