Reginette Napoletane

This evening not knowing what to cook I decided to try to make this recipe improvised on the spot.

Doses for three people:

- 300g of pasta Reginette Napoletane
- 300 grams of sausage
- 1/2 jar of tomato sauce
- 1/2 red onion
- 200 grams of carrots
- 1 glass of white wine
- Olive oil
- Salt
- Pepper
 

First, cut the onion into half-moon.

After that also cut the sausage into large pieces.

While, you put it in a pot in a little 'oil and let it heat, then put us chopped onion and fry everything.

Once the onions become golden and also put the sausage in the pan.
Cover the pan with a lid so guaranteed the cooking even within the sausage and cook a few minutes.

When the sausage is pink, add the tomato puree and cook over low heat for a few minutes so that the sauce is curdled.

If you want to put a glass of white wine and let it evaporate.

Add a little 'pepper.

Meanwhile, boil the water in a 'salty enough ... another pot and place the dough inside.

Let cook for 9 minutes and drain.

Add the sauce to the pasta in a large pan and turn to mix.

Serve while still hot.

If you want you can also add a bit of grated Grana Padano.

Bon appétit!

R.