PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  •  ¼ cup Stefano’s olive oil
  • 6 sausages (3 hot and 3 mild) casing removed
  • 1 medium onion chopped finely
  • 1 large carrot cut in small cubes
  • 1 celery stalk cut in small cubes
  • 2 garlic cloves chopped finely
  • 1 teaspoon of dry oregano
  • 1/2 teaspoon peperoncino in oil
  • ½ cup chopped parsley
  • ½ cup of milk
  • ½ cup of water
  • 1 jar of Stefano’s tomato basil sauce
  • Grated parmesan
  • 1 pack of fusilli Stefano’s pasta

PREPARATION:

  1. In a 28cm Julienne pot, heat the oil and sauté the sausages, breaking up with a spoon until browned about 4 minutes. Transfer to a plate.
  2. Increase heat to medium heat and add the onions, carrots, celery, garlic, oregano and parsley and cook for 8 minutes. Add tomatoes, milk and sausage.
  3. Bring to a boil, reduce heat, simmer adding more water if needed and cook very slowly for 2-3 hours. Season with salt.
  4. Cook pasta and reserve 2 cups of pasta water in case you need it.
  5. Drain, add pasta to sauce. Mix well, add parmesan and parsley and serve.