Updated: May 30
Preparation: 10 minutes
Cooking Time: 20 minutes
You need a few simple ingredients to make pasta with ciauscolo, a rustic and tasty first course. The recipe is quick and easy, all you need is a good ciauscolo, a soft sausage typical of the Marche region, tomatoes, garlic and a pinch of chilli. The result is a perfect pasta dish to enjoy with friends or family, in an atmosphere of cheerful conviviality.
4 slices of ciauscolo
320 gr of rigatoni
2 ripe perini tomatoes
extra virgin olive oil
1 clove of garlic
Pasta with ciauscolo is one of those simple recipes to make that always meet everyone's taste and which, like Bucatini all'amatriciana or Spaghetti with garlic, oil and chilli, are even better if prepared and shared in joy. So ciauscolo IGP, a good durum wheat semolina pasta that keeps cooking, ripe tomatoes, aged pecorino and little more to bring to the table a tasty and tasty first course. For dinner with friends or for lunch with the family.
The ciauscolo is a typical sausage produced in the areas of the Marche Apennines. It is a soft, short-aged salami prepared with different cuts of pork that is minced into a thin paste and flavored with garlic and pepper. Its main characteristic is that of being a spreadable salami, with a pink and delicate color. It is a delicacy spread on croutons and hot bruschetta, as an appetizer or snack, but it also lends itself as a very valuable ingredient in the kitchen.
To make this pasta with ciauscolo, cut 4 slices of ciauscolo salami about 1 cm high, remove the skin and crumble it with your hands. In a non-stick pan, heat 1 tablespoon of oil with a pinch of dried chilli and the garlic purée with the garlic squeezer. Brown the ciauscolo over high heat for about 10 minutes.
Meanwhile, bring abundant salted water to a boil and boil the pasta for the indicated cooking time. Add the peeled and diced tomatoes to the pan and cook over medium heat for another 10 minutes.
Drain the pasta, sauté it in a pan with the sauce, add a few basil leaves and season with pepper. Serve the pasta with the ciauscolo very hot with a little grated pecorino.