Buy all ingredients right below the recipe
INGREDIENTS
- 90 g fresh pappardelle pasta
- 40 g zucchini
- 2 cloves garlic
- red chili pepper to taste
- 6 sage leaves
- 4 tablespoons olive oil
- pinch of freshly ground pepper
- 50 ml dry white wine
- 20 g butter
- 1 salsiccia (120 g)
WINE PAIRING
- You will appreciate pasta most in combination with light, fresh wines. You can choose sparkling, white, or rosé.
INSTRUCTIONS
- 1Cook the pasta in a large amount of water with 20 g of salt until al dente, then drain.
- 2Cut the zucchini lengthwise into quarters, then slice them into 0.5 cm thick pieces.
- 3Peel and finely chop the garlic. Cut the chili pepper lengthwise and slice into fine strips. Finely chop the sage. Remove the casing from the salsiccia and crumble it into larger pieces.
- 4In a pan over medium heat, warm 3 tablespoons of oil, add the garlic, chili pepper, and part of the sage, and sauté until golden.
- 5Add the crumbled salsiccia, season with salt and pepper, and mix. Add the zucchini and sauté for 3 minutes, stirring frequently. Add the white wine and let it reduce.
- 6Add the cooked pasta, butter, and mix. Add the remaining sage, 1 tablespoon of oil, and mix.
Tip
Instead of fresh pasta, you can use 80 g of dried pasta per serving. Cook it according to the package instructions.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.