Penne with sausage and fried egg

2_03460 PENNE with sausage and FRIED EGG In Calabria the dough, topped with olive oil and other ingredients of the territory (ricotta, pecorino, caciocavallo), often serves as the basis for protein ingredients like sausage and fried eggs, forming a single dish poor but nourishing and tasty.

Preparation: 15 minutes cooking time: 21 minutes INGREDIENTS for 4 people: 320 g mezze penne rigate, 5 tablespoons extra virgin olive oil, a clove of garlic, spicy peppers, 2 160 g of fresh sausage, half a glass of white wine 4 tablespoons grated pecorino cheese, 4 eggs, a sprig of basil, pepper, salt remove the skin of the sausage, mash the pulp with a fork in a small bowl.

Clean the Basil with dampened paper towels, Peel Garlic, cut in half and rub inside an earthenware bowl.

Clean and wash the peppers, remove seeds and stems, cut them into rings with scissors.

Heat a tablespoon of oil in a pan and insaporitevi for 10 seconds chili rings, without coloring them.

Saucepan, heat the sausage 2 minutes, mixing with a wooden spoon, wet with wine and let evaporate 3 minutes.

Cook the penne in abundant salted water for the time indicated on the package.

Drain, pour into the bowl and season with the remaining oil and pecorino.

Cover the bowl with a plate and keep it warm on cooktop.

Grease a small frying pan with a little broth and sausage friggetevi an egg until the egg white has curdled and become opaque and the yolk is still soft (about 2 minutes), add salt and pepper only the egg white.

Raised the fried egg with a perforated scoop and place it on paper towels.

Cook the other eggs in the same way and divide the dough in holsters.

Spread the sausage over pasta and lean over an egg.

Garnish with basil leaves or clumps of basil, served just before the pasta to cool.

The suitable wine: accompanied by a Calabrian wine, strong taste, like the Savuto Rosé.