CAPRICCI ALLA BOSCAIOLA

ingredients

• Olive oil
• 1 onion
• 300 g Nonna Elide Salsiccia or Salsiccia mince
• 100 ml white wine
• 300 g button mushrooms
• 100 ml tomato passata
• 350 g Nonna Elide Capricci
• Salt
• Fresh parsley

Here's how

• Heat a little olive oil in a large pan over medium heat and add the chopped onion. Fry until it softens.
• Remove the skin from the Salsiccia and fry until it takes on colour, breaking it into smaller pieces as you go.
• Once the salsiccia has browned, pour in the white wine and let the alcohol evaporate.
• Add the rinsed and roughly chopped mushrooms. Let them fry for a few minutes.
• Pour in the tomato passata and let the sauce simmer for about 25 minutes over low heat.
• Cook the Nonna Elide Capricci in salted water according to the packet instructions, then toss them with the sauce and a splash of pasta water.
• Cook for another 2 minutes over high heat. Season to taste with salt and garnish with fresh parsley before serving.

Nonna vet bäst.

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