You can use any kind of sausage for this (e.g. plain pork) but it is traditionally made with Italian Lucanica Sausage which is why it is also known as Lucanica Sausage Pasta (LSP). To find Lucanica sausage you will probably need to visit a specialist Italian food shop. (Or just a normal food shop if you happen to be in Italy.)
Ingredients
A medium size onion
Olive oil
A packet of Lucanica sausage (or six normal pork sausages)
1/2 tsp ground cloves
Sprig of rosemary, finely chopped
Glass of white wine
150 ml Chicken stock
Spinach
Parsley, finely chopped
Parmesan cheese, grated
Casarecce pasta
Equipment
AÂ heavy bottom pan with a fitting lid for making the sausage sauce
A large pan for making the pasta
- Chop the onion finely while heating olive oil in the heavy bottom pan.
2. Fry the onions until brown and startign to caramelise
3. While the onion is cooking take the skin of the sausage and mash the meat with a fork
4. Add the sausgae to the onions, season and cook through
5. Add the ground cloves and chopped rosemary to the sausage and stir well, coooking for a couple of minutes
6. Add the white wine and let it sizzle, followed by the chicken stock and cook until simmering
7. Then put it onto the lowest possible heat and cover. Then boil water for the pasta.
8. Cook the pasta according to the instructions on the packet
9. Add the spianch to the sausage sauce and stir until it has wilted, replace the lid on the pan
10. When the pasta is cooked add the parsley and half of the parmesan cheese to the sausgae sauce and stir well.
11. Drain the pasta thoroughly, then mix the sausgae sauce into the pasta.
12 Serve, adding parmesan cheese to taste.
