BAROLO PASTA WITH SAUSAGE
Servings 4:
400g Barolo pasta,
3 chopped pork sausages,
1 chopped onion
4 tbsp extra virgin olive oil
2 sage leaves
½ glass white dry wine
60g grated Pecorino (of Grana Padano)
salt,
pepper.
Fry slowly onion in hot oil and add sausages and sage. Add wine and let it evaporate, then turn off the flame. Cook the pasta in salted boiling water, drain it and add it to the sausages: add cheese and pepper, mix for few min, add salt if necessary and serve.