Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage, sliced on the bias
4 tablespoons extra-virgin olive oil
1 tablespoon butter
4 cloves garlic, chopped
4-6 cups Pinot Grigio
1 package angel hair pasta
1 lemon, cut into wedges
3 teaspoons sea salt
1 tablespoon fresh ground pepper
1 tablespoon pine nuts
1 tablespoon fresh Italian parsley, chopped
3 tablespoons Pecorino Romano cheese, freshly grated
1 teaspoon crushed red pepper
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Pasta alla Salsicia e Vino:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until done “al dente.”
2. In the meantime, in a large skillet, melt the light olive oil and butter together. Add garlic and heat until opaque in color.. Add Premio Sausage and half the wine, and cook on medium heat until the sausages are fully cooked (add more wine as needed but be sure to leave enough liquid to create a sauce).
3. In a large bowl, toss the cooked pasta with the sausage and wine, lemon juice, sea salt, fresh ground pepper and Italian parsley. Drizzle with the high-quality extra-virgin olive oil and top with Pecorino Romano and crushed red pepper.
SERVES: 4-6
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