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                                                                                                 10 Nevis Street, Petone, Wellington, NZ. Tel. 04 566-9303


Rummo Tripoline with Sausages Sauce, Mushrooms and Walnuts

  • 400g RUMMO Tripoline
  • 3 Pork Sausages
  • 8 Cherry Tomatoes
  • 250g Walnuts
  • 400g Porcini Mushrooms
  • 250ml Red Wine
  • Olive Oil
  • 1 Spring Onion
  • 200g Parmigiano-Reggiano or Grana
  • Salt
  • Parsley
Cooking time: 
30 minutes

In a large pan, put olive oil and spring onion for a minute and add the sliced mushrooms, previously washed, a pinch of salt, and a handful of chopped parsley. Close with a lid and let simmer for about 10 minutes. 

Add the crumbled sausage and red wine and let it evaporate for 5 minutes. Add the cherry tomatoes, cut in half, and after 15-20 minutes proceed with flame cooking.

Turn off when the sauce is well reduced. Pour the pasta into the pan, stir in the Parmigiano-Reggiano (or Grana) on top, together with the crushed walnuts and serve.

Buon Appetito!

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