Francine Segan’s Pasta ‘Snails’ With Sausage
This simple-to-make dish is a classic of the Perugina section of Umbria in Italy. I like using Monograno Felicetti farro pasta with it because Felicetti selected one particular strain of farro from over 200 varieties, test planted it throughout Italy, then opted to grow it in Umbria, which has been prized for its farro since ancient Roman times.
Pasta “Snails” With Sausage
- 1/2 pound Monograno Felicetti “chiocciole” (snail-shaped) pasta
- 1/2 small onion, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 sweet sausage
- 1/3 cup white wine
- Black pepper
- Pecorino cheese, grated
Cook the pasta in salted boiling water according to package directions.
Meanwhile, sauté the onion in the olive oil and butter in a frying pan over medium high heat. Remove the meat from the sausage casings, add to the pan, and cook until lightly browned, breaking up the meat with a wooden spoon as it cooks. Add the wine, raise the heat, and stir to combine.
Drain the pasta, reserving a little of the cooking liquid. Toss the pasta into the sausage mixture and toss to combine, adding a little cooking liquid if dry. Season to taste with salt and pepper and a little pecorino cheese. Serve topped with additional pecorino cheese.
(Recipe courtesy of Francine Segan)