Pasta with Dried Sausage, Crusco Pepper and Tomato Sauce
Ingredients:

400g pasta (preferably short such as rigatoni or penne)
200 g of fatty dry sausage from the Nino butcher's shop, thinly sliced
100 g of crusco pepper from the "i trasformatoti" brand
1 jar of ready-made organic red sauce from the "Pomodò" brand
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
Chili pepper (optional, for a spicy touch)
Chopped fresh parsley for garnish
Grated Parmigiano Reggiano to serve


Pasta Preparation:

Bring a large pot of salted water to a boil and cook the pasta according to the package directions, until al dente. Drain and set aside.
Preparing the Sausage Base:

In a large skillet, heat the olive oil over medium heat.
Add chopped onion and garlic. Cook for about 5 minutes, until onion becomes transparent.
Add the sliced ​​dry sausage and cook for another 5-7 minutes, stirring occasionally, until the sausage is well browned.
Preparation of the sauce:

Add the ready-made organic red sauce from the "Pomodò" brand to the pan with the sausage. Stir well to combine the ingredients.
Reduce the heat and simmer for about 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste. If desired, add a pinch of chili pepper for a spicy kick.
Assembling the Plate:

Add the cooked pasta to the pan with the sauce and toss well to evenly coat the pasta with the sauce.
Cook over medium heat for another 2-3 minutes, stirring constantly, until the pasta is well combined with the sauce.
Finish with Crusco Pepper:

Once the pasta is ready and plated, crumble the crusco pepper from the "i trasformatoti" brand over each plate. This will add a crunchy note and a unique flavor to the dish.
Serve:

Garnish with chopped fresh parsley and a generous sprinkling of grated Parmigiano Reggiano.
Serve hot.
This recipe showcases the best of crusco pepper, organic sauce and dried sausage, offering an authentic and delicious taste experience. Enjoy!