Carnival Pasta with Sicilian Sausage.
At Carnival, it’s tradition to eat rich foods. In Sicily, it’s customary to consume pork in all forms, but especially in the form of sausage, with the essential fennel seeds.
The casing that contains it must be strictly of animal origin, the meat grains are coarse, and in the mixture, aged provolone from Montalbano with its typical caciottas must not be missing.
To enhance the flavor, there are salt, ground pepper, and wild fennel seeds.
The size of the sausage varies, the thin and long ones braided in pairs and tied with the same casing, or the classic sausage links tied with string.
Here you’ll find the Bimby version, click.

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Difficulty: Very Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow Fire
Cuisine: Italian

730.34 Kcal

calories per serving

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Energy 730.34 (Kcal)
Carbohydrates 47.42 (g) of which sugars 3.58 (g)
Proteins 31.99 (g)
Fat 46.95 (g) of which saturated 1.95 (g)of which unsaturated 0.85 (g)
Fibers 7.63 (g)
Sodium 1,717.13 (mg)

Indicative values for a portion of 550 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go grocery shopping

1.76 oz dried porcini mushrooms
3.53 oz mushrooms (Fresh)
2.12 oz onion
2.47 oz carrot
2 leaves bay leaves
to taste salt
to taste extra virgin olive oil
24.69 oz tomato sauce
12.35 oz pasta (of your choice)
to taste sugar
1.1 lbs sausage (Sicilian)
1 stalk celery

Tools

What we need

Pot
Strainer / Colander
Wok
Wooden Spoon
Cutting Board

Preparation of Carnival Pasta with Sicilian Sausage

First, soak the dried porcini mushrooms in warm water,
in the meantime, peel the onion and carrot, cut them into coarse pieces, and then chop them in the processor
Wash and slice the champignon mushrooms very thinly, and set them aside.
Remove the casing from 200 g of sausage and crumble it.
Let’s start cooking.
Put the chopped onion, carrot, and celery in the wok or pot with some extra virgin olive oil, and sauté over low heat,
Add the crumbled sausage, 1 bay leaf, and basil, and brown everything.
For 3 minutes.
While they are sautéing, put the soaked mushrooms in the processor and chop them.
After 3 minutes, add the chopped porcini and sliced champignons to the wok
Incorporate the tomato sauce, and stir.
Adjust with salt and pepper, and if necessary, a pinch of salt.
Add the whole sausage, and let it cook for 3 minutes, always turning it
Lower the heat and let it cook for 30/40 minutes with a splash guard on top,
in the meantime, put water for the pasta.
When the sauce is cooked, remove the sausage and keep it warm.
Drain the pasta and add it to the wok, tossing it
Serve this dish hot with a sprinkle of Parmesan, and a piece of sausage you set aside.
Here is the Carnival Pasta with Sicilian Sausage ready