Thu, 31 August 2023
Ingredients
· 500 gr Paccheri Pasta
· 250 gr Italian Sausage, diced.
· 1-2 Fennel, depending on size, sliced thin.
· 2 Garlic Cloves
· 1 Shallot
· 100 gr Spinach
· 2 Spoons Tosted Skinless Pistachios
· Pecorino Cheese
· Chopped Parsley
· White Wine
Method
1. Start by putting over medium heat and pot to cook the pasta in; make sure to add salt to it! Once boiling, add the pasta.
2. In a different pot, over medium heat, put in the sausage and pistachios, cooking them for about 5-6 minutes. Remove from the pot and set side.
3. In the same pot, add the fennel, shallot and garlic, cook for about 4-5 minutes then add the sausage and pistachio; cook a further 2 minutes, then deglaze with a good glass of white wine, let it evaporate and add 1 ladle of Pasta water to the sauce.
4. Once the pasta is cooked, strain it and add it to the pot where the sauce is.
5. Add the chopped raw spinach, parsley and Pecorino.
6. Toss it and serve it.
