Anellini alla Pecorara

Ingredients

• 250g (8.8 oz) anellini pasta 250g (8.8 oz) anellini pasta
• 200g (7 oz) Italian sausage, casings removed 200g (7 oz) Italian sausage, casings removed
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 100g (3.5 oz) grated pecorino cheese 100g (3.5 oz) grated pecorino cheese
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 480 kcal / 2010 KJ
• Fat: 32g (Saturated Fat: 15g)
• Carbohydrates: 32g (Sugars: 3g)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the anellini pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent and fragrant.
4. 4.
   Pour in the heavy cream and bring to a simmer. Stir in the grated pecorino cheese until melted and smooth.
5. 5.
   Add the dried oregano, red pepper flakes, salt, and black pepper to the sauce. Stir well to combine.
6. 6.
   Add the cooked anellini pasta to the skillet and toss until evenly coated with the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and garnish with fresh parsley.
9. 9.
   Serve hot and enjoy the authentic flavors of Anellini alla Pecorara.

Treat your ingredients with care...

• Italian sausage — Make sure to remove the casings before cooking. You can use mild or spicy Italian sausage, depending on your preference.
• Pecorino cheese — Grate the cheese finely for easier melting and a smoother sauce.

Tips & Tricks

• For a spicier kick, add extra red pepper flakes or use spicy Italian sausage.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk.
• Feel free to add some sautéed vegetables like bell peppers or mushrooms for added flavor and nutrition.
• Serve with a sprinkle of grated pecorino cheese on top for an extra cheesy touch.
• Leftovers can be refrigerated and reheated the next day, but the pasta may absorb some of the sauce, so you can add a splash of cream when reheating.

Serving advice

Serve the Anellini alla Pecorara as a main course accompanied by a fresh green salad and crusty Italian bread. It pairs well with a glass of red wine, such as a Chianti or Nero d'Avola.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in individual pasta bowls or on a large platter, allowing the creamy sauce to coat the anellini pasta beautifully.