Fast and easy salsiccia-pasta

Salsiccia is a popular type of Italian sausage that has been enjoyed for centuries. Its origins can be traced back to Southern Italy, where it was traditionally made with pork and flavored with fennel seeds and other spices. The word “salsiccia” comes from the Latin words “salsus” and “siccus,” which mean “salted” and “dry,” respectively,…

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Salsiccia is a popular type of Italian sausage that has been enjoyed for centuries. Its origins can be traced back to Southern Italy, where it was traditionally made with pork and flavored with fennel seeds and other spices. The word “salsiccia” comes from the Latin words “salsus” and “siccus,” which mean “salted” and “dry,” respectively, and reflect the sausage’s traditional method of preparation. Today, salsiccia is enjoyed throughout Italy and beyond and can be found in a variety of forms, from fresh to cured. It is often used in a variety of dishes, including pasta, pizza, and soups, and is a favorite ingredient among chefs and home cooks alike. But still, it’s a forgotten gem in the student kitchen, which is why I will shine a light on this matter today.

The salsiccia pasta is easy to do and can be done in under 25 minutes. I found a recipe on the internet that I thought was good, but I’ve tweaked it a bit. In this recipe there won’t be any measures, since it’s a subjective matter I will only give you the foundation and from there, my suggestion is to experiment further.

I always start with some olive oil in a pan, then sear the salsiccia sausages or the minced meat until golden brown on medium-high heat. From there, I will add garlic and lower the heat so the garlic won’t burn. When the garlic has received some color, I pour in white wine (the more the merrier). Here it is important to crank the heat up again in order to remove the alcohol from the pan. When that’s done, I add a lot of red pesto and some heavy cream. During this step, it’s better to lower the heat again so you don’t burn the cream. When this is done, all that is left is some parmesan or pecorino cheese, past water, salt, and pepper to taste. The cheese and pasta water is both for taste and to gain a thicker sauce.

There is room for experiments with for example chili and other ingredients, but personally, I don’t change a winning concept very often.

Of course, don’t forget to cook the pasta in the meantime, but after 4-5 articles about cooking I assumed you already knew that ;). The pasta is great for larger gatherings since there aren’t many steps to go through and you do everything in one pan. It’s also great for lunch boxes since the cream and the oil from the pesto make it stay creamy and soft without getting the dry or solid form to high heat. So give it a try and let me know what you found out with your experience and experiments!

About Nådiga Lundtan

Founded in 1948 and has since been an important part of student life in the economics program at Lund University. Nådiga Lundtan covers a wide range of topics related to economics, society, and politics, as well as careers, entrepreneurship, and innovation. It is a platform for students to share their ideas and opinions on economics and related fields.

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