Curzul with shallot sauce
This one is really easy, but tastes incredible! Curzul is a square-sided spaghetti. Pair that shape with a super easy sauce whose ingredients are shallots, italian sausage and tomato passata, you're in for a treat!
Instructions
Heat some olive oil in a frying pan over a medium heat and fry the diced shallots for several minutes until softened. Strip the sausages of their skins and crumble them into the pan. Continue frying the meat and shallots until the sausage meat is lightly browned. Stir in the peperoncino, white wine and passata. Reduce the heat, and let everything simmer for 20 minutes, or until the sauce is thick.
Check for seasoning halfway through: Italian sausages are quite salty,
so you may not need any extra.
Bring a large pan of water to the boil, add a generous pinch of salt, bring it back to the boil and add the pasta. Cook for a couple of minutes and nibble a strand to test for doneness. Drain, mix with the sauce and eat immediately.
In Faenza, where this dish originates, they don't serve this with any Parmigiano Reggiano, as they like to taste the shallots. The pasta police won't come knocking if you do though!