Red Lentil Pennette Rigate N°70

with Broccoli & Sausage

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250 g Rummo Red Lentil Pennette Rigate N°70
250 g broccoli
160 g Italian sausage
40 g raisins
20 g pine nut
100 g parmesan cheese
100 ml white wine
100 ml extra virgin olive oil
1 garlic clove
1 chili pepper
Salt, as needed


In preparation: toast the pine nuts and soak the raisins in hot water to soften. Set aside. In a pan with half the olive oil, lightly brown the garlic clove, crushed with skin-on, and the chili pepper, sliced. Add the sausage and a sprig of rosemary and sauté, breaking the sausage into as small pieces as possible. Clean and cut the broccoli into florets. Boil in abundant salted water until tender. Add the wine to the pan with the sausage and cook off the alcohol. Then add the boiled broccoli into the same pan with a slotted spoon, preserving the hot cooking water. Boil the pasta for 4 minutes in the broccoli’s cooking water, then strain, still al dente, into the sauté pan with the sausage and broccoli. (Do not throw out the cooking water.) Sauté together, completing the cooking of the pasta for three minutes, adding cooking water as necessary and tossing to blend flavors. Add the pine nuts (previously toasted) and the raisins (previously soaked). Remove from heat and sauté quickly. Finish off with grated parmesan cheese and the remaining olive oil.