Ingredients

• 350 g pens
• 350 g endive
• 200 g sausage
• 50 g pine nuts
• 40 g raisins
• dry white wine
• salt

Wash the escarole and cut it into strips, keeping aside the most tender end for the final gasket. Soften the raisins in warm water.
Eliminate the sausage casing, break it up and brown it in a pan for 5-6 minutes, shelling it with a fork; add the escarole and let it dry for 1-2 minutes, then blend with 1/2 glass of white wine, season with salt and also add the pine nuts and raisins, continuing cooking for another 1 minute.
throw the pasta in the boiling salted water, stir, bring to the boil again and, after 1 minute, turn off the heat; leave the pasta in the water according to the times indicated on the package.
Strainadd it to the pan with the sausage and escarole ragù and cook it on the fire for 1 minute.

Other Recipes you can read:

• Tagliatelle with tuna ragù and peas – Italian cuisine reinvented ..

  After ..

• Spring penne rigate with spinach pesto and green peas – ..

  The spring penne with spinach and green pea pesto they are a very delicate dish but at the same time rich ..

• Pappardelle with vegetarian white ragù, the delicious recipe – Italian ..

  As much as we love ragù, have you already tried it vegetarian white ragout based on legumes? Ragù is certainly among the pasta condiments most loved by Italians ..