Busiate with sausage and friarielli and dried cherry tomatoes for the 27th edition of World Pasta Day are perfect because they bring together more than one region in a single dish. Campania for the friarielli, typical local broccoli-like greens, and Sicily for the busiata, a local specialty. The dried cherry tomatoes from Puglia and beyond, as you know. Sausages represent many other regions because they can be found everywhere, although those from Norcia in Umbria are somewhat more renowned. The sausage, with its wild fennel aroma, is a very important tradition in Calabria. Basilicata is also notable for the lucanica, a minced and stuffed meat sausage known since ancient Rome. But, as mentioned above, this dish gathers ingredients from across Italy. So what better occasion than World Pasta Day to present busiate with sausage and friarielli and dried cherry tomatoes? Busiate, made both short and long, are a type of durum wheat pasta that in the past was twisted around stalks of the buso, a grass-like plant, to form a shape reminiscent of Sicilian macaroni. To finish the dish: grated aged Pecorino Sardo and wine from Trentino — a small tour of Italy nearly complete.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 648.22 (Kcal)
- Carbohydrates 65.25 (g) of which sugars 4.74 (g)
- Proteins 26.09 (g)
- Fat 31.73 (g) of which saturated 3.38 (g)of which unsaturated 0.98 (g)
- Fibers 3.38 (g)
- Sodium 1,817.66 (mg)
Indicative values for a portion of 250 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 to prepare Busiate with Sausage and Friarielli
- 9 oz semolina pasta (busiata)
- 2 sausages
- 7 oz friarielli (broccoli rabe)
- 1/3 cup cherry tomatoes (dried)
- 2 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1 clove garlic
- 1 hot chili pepper
- 1 oz Pecorino Sardo (aged)
- 3 fl oz rosé wine
Tools
- Saucepan
- Frying pan
- Tongs
- Grater
- Pan
Steps required to prepare the busiate
I usually add the friarielli raw, but today I preferred to put them in a pan with a lid for 10 minutes with garlic, oil and chili and let them wilt slightly.
In the skillet with the oil and garlic, brown the sausages for a few minutes and then deglaze with the wine. As soon as it evaporates, add the dried cherry tomatoes and let them cook for a few minutes.
Add the friarielli and let them absorb the flavors with everything else.
Cook the busiate until al dente and add them to the sauce.
Toss to combine and, if needed, add a ladle of hot pasta cooking water.
Here is my dish ready for the 27th edition of World Pasta Day.
Tips
I would also recommend a dish like Sicilian Maccheroni alla Norma, delicious and worth trying at least once.
https://blog.giallozafferano.it/vaipinacucina/maccheroni-alla-norma/
FAQ (Questions & Answers)
Is Sicilian busiata only available short?
No, busiate are also available in long formats, similar to spaghetti, and they are just as good as the short ones.
