Pasta Avvinazzata con Salsa di Salsiccia e Pescatrice su un Letto di Cipolla Stufate
Pasta cooked in Red Wine with Sautéed Onions, Sausages and Monkfish

submitted by Il Falconiere Relais e Ristorante

Italian Cuisine
Pastas & Rice
Fish & Seafood

Serves: 8

Preparation Time: about 1 hour

Ingredients :

Instructions :

Peel onions and chop finely, cook in covered saucepan with salt, bay leaf and a cup of vegetable stock for about 20 minutes.

In the meantime wash and finely cut the spring onions, cook in a pan with 2 spoons extra virgin olive oil, sage and the red chilli. When the onions turn gold add the sausage, cook for about 10 minutes seasoning with salt and pepper. Clean an cut in small pieces the monkfish, add to the sausage and cook together for about 5 minutes.

Boil the wine and the water with 1 clove garlic, black pepper, salt, sugar and thyme.

Cook the pasta in the aromatic wine.  The pasta must be “al dente”! Drain and immediately turn the pasta into the simmering sauce,  stirring to coat the pasta. Cook another 2 or 3 minutes until the pasta is tender and absorbs the sauce, serve in a bed of sautéed onions and decor with bay leaf and the white fish