- 400 g fresh pasta type maltagliati
- 300 g clean squids
- 300 g sausage type luganega
- tomato concentrate
- fennel powder
- extra virgin olive oil
For the recipe of maltagliati with sausage and squid, chop a handful of parsley leaves, so as to obtain a spoonful of mince. Dissolve 1 tablespoon of tomato paste in 1 ladle of water. Remove the sausage casing and shell it. Cut the squid into rounds. Brown the sausage in a large pan with 1 tablespoon of oil and a pinch of fennel for a couple of minutes; add the squid and cook for another 2 minutes, then add the concentrated tomato dissolved in the water and continue cooking for another minute. Cook the maltagliati in plenty of boiling salted water, until they come to the surface, drain them and transfer them to the pan with the sausage and squid; add a knob of butter and cook for 3-4 minutes. Finally add the chopped parsley, add salt and stir for about thirty seconds. Serve the maltagliati completing with grated lemon zest and freshly ground pepper.
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