INGREDIENTS
FOR 2 PEOPLE
250 g Mezzi Rigatoni No. 51 Rummo
2 leeks
400 g sausage
70 g peeled pistachios
1/2 glass of white wine
150 g aged Caciocavallo
DIRECTIONS
After carving and skinning the sausage, cook it for 5 minutes in a sauté pan with olive oil. Cut the leeks into rounds and pour them into the sauté pan with the sausage. Deglaze with the white wine and continue cooking for about 10 minutes with the lid on. Afterwards, add a pinch of pepper. Finely chop some of the pistachios and set them aside. Then cook the Mezzi Rigatoni in a pot of salted boiling water. Once they are cooked, drain them directly into the sauté pan with leeks and sausage and add the remaining whole pistachios. Add cooking water and toss, stirring to mix well. Remove from the heat, add the grated caciocavallo and continue stirring. Serve, adding the chopped pistachios as garnish. Dinner’s ready!