"Garganelli con Salciccia e Piselli" .. or "Garganelli pasta with Sausage and Peas". My hand made Garganelli was the key to this scrumptious dish. If you have never tried it .. you should! The mouth feel is perfect and fresh pasta is always better than dry, store bought.
Garganelli are egg-based pasta shapes formed by rolling a flat, square noodle into a tubular shape. They are usually rolled on a “Pettine” or “Gnocchi Board” to create those sauce grabbing ridges, however, some are rolled smooth much like “Penne".
Garganelli feature a "flap" that is clearly visible where one corner of the pasta square adheres to the other. This versatile pasta originated in the Emilia-Romagna region of Italy around the early 1700's.
My recipe tonight utilized Sweet Italian Sausage, San Marzano Tomatoes, farm fresh Peas, Butter, Heavy Cream, Onions and of course, Olive Oil. The use of the dairy makes it an authentic Emilia-Romagna style dish!
Mangia Mangia!
See this unique pasta shape and other recipe ideas on facebook.com/TheBaldChefCooks
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