Italian
Pasta Alla Buttera
by Casa Pappagallo · 705K subscribers on YouTube
Pasta alla buttera is a Maremman dish from Tuscany, characterized by a rich sauce with pork sausage, wild boar sausage, olives, and pecorino.
- Difficulty
- easy
Ingredients
10 items- Olive Oil
- Garlic
- Onion
- Pork Sausage
- Salsicce Di CinghialeIf wild boar sausages are not available, you can substitute with dry pork sausage.
- Tomato
- Olives
- Salt(optional) — Add only if needed, as sausages are already salty.
- Pasta (Penne)You can use any pasta shape you prefer.
- Pecorino
Method
- In a pan, add a good drizzle of olive oil and turn on the heat to warm it.
- Chop the garlic and onion, then add them to the pan.
- Remove the casing from the pork sausage, crumble the meat with your hands, and add it to the pan with the garlic and onion.
- Brown the pork sausage thoroughly.
- Meanwhile, slice the wild boar sausages into rounds.
- When the pork sausage is well browned, add the wild boar sausage slices and the tomato. Do not add salt yet, as both sausages are salty.
- Lower the heat and let the sauce cook slowly.
- Bring a pot of water to a boil, add salt, and cook the pasta (penne) until al dente.
- Add the olives to the sauce and continue cooking on very low heat.
- Drain the pasta slightly early, then transfer it to the pan with the sauce. Toss to finish cooking, adding a little pasta water if the sauce is too dry.
- Grate pecorino cheese directly into the pan.
- Serve and enjoy.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
