Ingredients for 4 people:
- 350 gr of Spinach Fusilli – Pasta Forte
- 300 gr of aged sausage for sauce
- 750gr Tomato Sauce
- 160 gr of grated cheese
- 150 ml of milk
- 1 knob of butter
- salt and pepper to taste
- EVO Oil
For the sauce, sauté the sausage with EVO oil, add the tomato sauce and cook for 40 min.
To prepare the pecorino fondue, take a small saucepan and melt the knob of butter in a bain-marie. In a small saucepan, pour the grated cheese, milk and salt, letting it cook over low heat and continuously mixing the compound with a whisk until it boils to avoid lumps. Once you have obtained the desired consistency, which can be made more or less dense by adding more milk, pour the hot cream into a deep plate.
Cook the pasta, drain it al dente and mix it with the sausage ragu. Plate with the fondue.
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