Carnival Pasta with Sicilian Sausage.
During Carnival, traditional meals are rich. In Sicily, it’s customary to consume pork in all forms, especially as sausage with the essential fennel seeds.
The casing must be strictly animal-derived, the meat particles are coarse, and the mixture must absolutely include mature Montalbano provolone, with its typical cheese wheels.
To enhance the flavor, there is salt, ground pepper, and wild fennel seeds.
The size of the sausage varies: the thin and long one is braided two-by-two and tied with the same casing, or the classic sausage links are tied with string.
Here you will find the Bimby version, click.

Ingredients

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

Carnival Pasta with Sicilian Sausage

Tools

What we need to make

Pot
Colander
Wok
Wooden Spoon
Chopping Board

Preparation of Carnival Pasta with Sicilian Sausage

First, soak the dried porcini mushrooms in hot water,
Meanwhile, peel the onion and carrot, chop them coarsely, and then mince them in a food processor
Wash and slice the champignon mushrooms very thinly, and set them aside.
Remove the casing from 7 oz of sausage and crumble it.
Let’s start cooking.
Put the chopped onion, carrot, and celery in the wok or pot, along with some extra virgin olive oil, and sauté over low heat,
Add the crumbled sausage, 1 bay leaf, and basil, and let it all brown.
For 3 minutes.
While they are sautéing, put the soaked mushrooms in the food processor and chop them.
After 3 minutes, add the chopped porcini and sliced champignons to the wok
Incorporate the tomato puree and stir.
Adjust the salt and pepper, and if needed, a pinch of salt.
Add the whole sausage and cook for 3 minutes, always stirring it
Lower the heat and let it cook for 30/40 minutes with a splatter guard on top,
in the meantime, put the 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 that you set aside.
Here is your Carnival Pasta with Sicilian Sausage ready