Ingredients for 4-5 people:500 g Rigatoni made with stoneground durum wheat4 fresh sausages2½ glasses “Vino Novo” (“new” wine)3 tbsp “Olio Novo” (“new” olive oil, naturally extra virgin!)2 cloves of garlic grated aged pecorino cheese salt
In a heavy-bottomed frying pan (large enough to contain the pasta as well) sauté the peeled garlic and the sausages – with the skins removed and broken up coarsely by hand – with the olive oil. When the garlic begins to colour, remove it, pour in the wine and continue cooking for a few minutes. Cook the Rigatoni in plenty of boiling, salted water and strain them when they’re very “al dente”, roughly half way through the cooking time (setting aside a little of the water they were cooked in). Put them in the frying pan with the sausage mixture, add 2 ladles of the pasta water, put the lid on and cook for another 8-10 minutes, stirring frequently. Taste the pasta to see if it is cooked enough for you and, when it’s ready, add a good sprinkling of grated pecorino cheese before serving.