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Pasta with Sausage and Aceto Balsamico di Modena IGP
A comforting yet sophisticated pasta dish that highlights the deep flavors of crumbled sausage and slow-simmered tomatoes, enriched by the tangy-sweet touch of Aceto Balsamico di Modena IGP Monari Federzoni. The balsamic vinegar enhances the sauce, adding complexity and depth, making every bite irresistibly delicious. Quick to prepare and bursting with Italian flavors, this tagliatelle dish is perfect for any occasion!
ingredients
| 320 g egg tagliatelle |
| 250 g canned peeled tomatoes |
| 100 g sausage |
| 40 g butter |
| 1 tablespoon Aceto Balsamico di Modena IGP Monari Federzoni |
| 1 shallot |
| Salt |
| Pepper |
what you will need
Classic
directions
Remove the sausage from its casing and crumble it into small pieces. Set it aside in a bowl. Peel and finely chop the shallot. Sauté the shallot in a pan with the butter until it becomes translucent. Once the shallot is soft, add the sausage and cook over high heat until it’s browned.
Add the chopped peeled tomatoes, season with salt and pepper, and cook for about 15 minutes.
Meanwhile, cook the tagliatelle in salted boiling water until al dente, then drain and transfer them to the pan with the sausage mixture. Stir well and finish by adding the Aceto Balsamico di Modena IGP Monari Federzoni.
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