members recipes

sometimes I like to forget my vegetarian side and crave for salsiccia ............. for a sunday lunch I put a piccante one in the sauce for rigatoni

Ingredients
1 salsiccia piccante
2 green fresh cropped peperoni
1 litle aubergine
1 mediumsize ripe tomato
thyme and basil leaves
garlic
evo oil
half glass of white wine Chardonnay

Method
A garlic clove in evo oil to which I added the salsiccia piccante made into pieces, I let it roast and added the wine, while it evaporatd completly I made the peperoni into pieces and tossed them into the pan to become aswell roasted, then it was the aubergine in cubes and the tomato in slices.
At the end when the rigatoni were almost al dente (12 mins) the thyme and the shredded basil.

I enjoyed it
buona domenica