We prepared a pasta dish practically without fire (or almost) to save on gas or electricity consumption
- 350 g pens
- 350 g endive
- 200 g sausage
- 50 g pine nuts
- 40 g raisins
- dry white wine
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.