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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

Lucanian dry sausage is a typical sausage from Basilicata, with origins dating back to the Roman Empire. Made with pork, salt, black pepper, fennel seeds and chilli pepper, it is aged for several months. This cured meat is known for its intense and spicy flavour and can be eaten as an appetizer, in first courses or in second courses. The ideal storage is in a cool and dry place, wrapped in a cotton cloth. Lucanian dry sausage is a symbol of the Lucanian culinary tradition, capable of delighting the palate with its authentic flavours.