Maltagliati With Sausage And Chicory

Method

1. For the pasta, on a work surface mix 200 g of '00' flour, 2 eggs, 30 g of grated pecorino, and a little water. Knead until smooth and elastic.
2. Cover the dough with plastic wrap and let it rest for about 20 minutes.
3. Meanwhile, prepare the sauce: heat extra-virgin olive oil in a pan, add sliced spring onion (cipollotto) and crumbled sausage. Cook for a few minutes.
4. Add the already cooked and squeezed chicory (cicoria), then add 2 casalino tomatoes cut into pieces. Cook together for a few minutes.
5. Roll out the dough on a floured surface to a thin sheet. Cut into irregular strips (maltagliati).
6. Cook the pasta in plenty of salted boiling water until al dente.
7. Drain the pasta and toss with the sauce in the pan. Add chili pepper if desired.
8. Serve with grated pecorino cheese on top.