Wild garlic salsicce-fusilli

Name: Wild garlic salsicce-fusilli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large bunch of ramson; 50 ml + 1 tablespoon of olive oil; 7-10 Tbsp Salt; 150 g Ciabatta (from the day before); 300 g Salsicce (Italian fennel sausage; unscalded); 400 g Pasta (e.g. Fusilli)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large bunch of ramson
50 ml + 1 tablespoon of olive oil
7-10 Tbsp Salt
150 g Ciabatta (from the day before)
300 g Salsicce (Italian fennel sausage; unscalded)
400 g Pasta (e.g. Fusilli)

Directions

1
For the sauce, select wild garlic, wash, dab dry and chop coarsely. Finely puree 50 ml olive oil and wild garlic with a hand blender.
2
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Tear bread to pieces. Heat 1 tablespoon of oil in a frying pan. Cut the salsicce lengthwise and remove the sausage meat from the sausage skin with a spoon. Or press the mixture from the skin directly into the pan.
3
Fry for approx. 5 minutes, chopping a little with the spatula. Fry the bread for about 3 minutes.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and collect approx. 100 ml of pasta water. Put the noodles back into the pot. Fold in the pasta water, bear's garlic sauce and the salsicce mixture and serve.