PARTNERS
BAKED PASTA WITH VENISON SAUSAGE
Ingredients
N 3 venison sausages
G 150 pumpkin
G 150 potatoes
N 4 champignon mushrooms
N 1 onion
N 1 zucchini
N 1 small carrot
G 200 chunky tomato sauce
G 30 garlic
mL 240 beef stock
N 2 tbs tomato paste
G 320 penne pasta
G 80 grated mozzarella cheese
mL 50 extra virgin olive oil
Fresh herbs (sage, thyme and rosemary) to taste
Salt and pepper to taste
Preparation
- In a large pan, add 25 mL of oil, add the previously diced venison sausages. Brown them and set aside, they do not need to be fully cooked.
- Peel the pumpkin and potatoes and cut them into cubes of about 2 cm. Roughly chop the mushrooms after they have been cleaned. Add everything to the same pan with the chopped onion and half of the fresh herbs. Cook for 3-4′ and then transfer to a large baking sheet and continue to cook for 15-20′.
- In the same pan, add 25 mL of oil and add the grated zucchini, carrot, crushed garlic and remaining fresh herbs. Cook for 3-4′. Add the tomato sauce, beef stock and tomato paste. Stir, making sure everything is mixed well. Add the venison sausages and bring to a boil, then reduce the heat and simmer for 15′, until the sauce has thickened.
- Cook the pasta in plenty of salted water. Drain it 2’ before the end of the cooking time indicated on the package. Add the pasta to the sauce. Arrange all in a baking sheet and add the mozzarella cheese. Bake in a preheated oven at 200° C (392° F) for 10-15′.
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Other
ChefVilli Tosi
Wine CouplingBiferno Rosso DOC
Other Info Kcal 600* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
