A beautifully balanced, refreshing summer pasta dish featuring rich Italian salsiccia sausage crumbled and pan-fried in its own oils. Tossed with a creamy sauce that is brightened with fresh lime juice, aromatic lime zest, and a classic blend of Italian herbs.
2 Portions · 1,120 g
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Bring a large pot of salted water to a boil.
Add 300 g of pasta to the boiling water and cook until al dente according to the package instructions.
Drain the pasta, making sure to reserve 1 cup of the starchy pasta water before discarding the rest.
Peel the outer skin off 300 g salsiccia sausages and cut the meat into small pieces.
Place the sausage pieces into a frying pan over medium-high heat without adding any oil.
Cook the sausage pieces until they are browned and have released their natural oils into the pan.
Dice 1 red onion.
Add the diced red onion directly into the pan with the cooking sausage.
Cook the mixture for a few minutes until the onion softens.
Sprinkle 1 tbsp of flour over the sausage and onion mixture.
Stir everything thoroughly to combine and let the flour cook for about 30 seconds.
Pour 120 ml of cooking cream into the pan.
Mix the ingredients continuously until the cream sauce thickens up slightly.
Finely grate the skin (zest) of 1 whole lime.
Squeeze the juice of 0.5 lime into the sauce and stir it in completely.
Add the grated lime zest and 1 tbsp of Italian herb mix to the pan.
Season the sauce to taste with salt and black pepper.
Add the cooked, drained pasta directly into the pan with the salsiccia and lime cream sauce.
Tweak the consistency by adding a splash of the reserved starchy pasta water if the sauce feels too thick.
Mix everything thoroughly until the pasta is fully coated in the glossy sauce.
Marcel Aichberger
(edited)The Lime is perfect for freshness. This makes the dish very light
10/10
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