Ingredients for 4 people:
- 250 Gr. of FETTUCCINE ALLA SALVIA “Casa Rovigatti
- 1/2 onion
- 1 celery coast
- 1 carrot
- 200 gr of canned cannellini beans
- 200 gr. peeled tomato “SARNO”
- 100 gr. of salami
- 100 gr. of Parmesan cheese
- Sage
- EVO Oil “Il Frantoio”,
- Salt and Pepper
Method
In a frying pan, brown all the peeled and diced vegetables and the canned beans with a drizzle of “Il Frantoio” EVO oil for 15 minutes, add the “SARNO” peeled tomato and leave on the stove for about half an hour and season with salt and pepper. In another pan brown the salami with a drizzle of “Il Frantoio” EVO oil.
Cook the “Casa Rovigatti” FETTUCCINE ALLA SALVIA in abundant salted water for 2-3 minutes, drain the pasta and stir in the saucepan adding the browned salami, off the heat add the Parmesan cheese and some chopped sage leaves, serve.
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Fettuccine with Sage 250 Grams | Casa Rovigatti Di Campofilone Pasta
$6.99Pasta all’ uovo di Campofilone
Fettuccine Alla Salvia (with sage) can be paired with fresh sage, this pasta goes great with light sauces such as a buttery walnut, peppery sauce. Exclusive Italian egg pasta produced in Campofilone, Italy.
