Dish of the month
Straccetti from Siena
Recipe for 4 people
- 400g fresh pasta for lasagna
- 4 Tuscan sausages
- 1 red onion
- 500g canned plum tomatoes
- 1 red chilli pepper
- Olive oil
- 100g Grated Parmigiano Reggiano – The king of cheeses
For the sauce
Finely chop the chilli pepper and the red onion and cook on a medium heat for 3 minutes.
Whilst this is cooking chop the sausages into little pieces, add to the onions and chilli and cook for a further 5 minutes.
Now add the tomatoes to the pan, using your hands to crush them and cook for a further 10-15 minutes over a low heat.
Whilst the sauce is cooking put a pan of water on to boil and add salt.
Then cut the lasagne strips into irregular strips lengthways, don’t worry about being exact.
Once the pan of water has boiled, throw the pasta into the pan and cook for 3-4 minutes. Drain and then throw into the pan with the sauce, stir and cook for one minute.
Place in bowls and add the Parmigiano Reggiano as required.