Pasta Salciccia

Instructions

1. Make a small cut on the raw sausages to remove the skin from them. Once you remove all the skin, use your hands to create small balls with the sausages.

   

   

   

2. Boil the water and add a generous pinch of salt. Once it’s boiling, add the pasta. Cook it for 8-10 minutes, it depends on your taste if you want it more al dente or not. Before draining the pasta, put aside approx. 100 ml of the cooked water, to use when you are adding the sauce to the pasta. *This is a good thing to do every time you cook pasta, its own water can become the best sauce.

   

   

   

3. Cook the balls in a hot pan. Don’t use oil! The sausage has enough fat on it, and you might need to remove some of that fat later. Cook them for approx. 5 minutes or until they are no longer pink inside. Some of the sausages might start losing little pieces, don’t worry, they don’t need to be in perfect shape and the little pieces will mix later with the sauce and pasta anyways.
4. In a small bowl mix the cream and the eggs, use a whisk to make sure it’s all well mix together. Add now half the grated Parmesan, the fresh chopped parsley, a pinch of salt and pepper and the lemon zest. Mix one more time.
5. Once your pasta it’s drained, add now your cream mixture and mix all together with the help of some tongs. If the pasta it’s too dry, add some of the cooked water to make it creamier.
6. Add now the sausage balls and gently mixed them in the pasta with the tongs.
7. Serve immediately, sprinkle the rest of the grated Parmesan, some fresh lemon zest and fresh parsley. Enjoy it next to a good wine.