In Tuscan cuisine, “Salsiccia” (= sausage) is a faithful ally. Flavoursome and enticing, it has always enhanced appetizers, pasta sauces and meat dishes. At La Vialla it has become the main ingredient of a new sauce which begins with a classic “soffritto”, in which a little tomato and some herbs (sage, bay leaves and rosemary) are sauteed together with Tuscan sausage; then fennel seeds are added, giving it an unmistakeable aroma and flavour, along with a good sprinkling of Parmigiano. The “Sugo con Salsiccia e Finocchio” is a Tuscan-style delicacy prepared with simple, traditional ingredients. It’s fragrant, thick and full of flavour, delicious on crostini (small slices of toasted bread previously drizzled with olive oil) for an “aperitivo” or as a tasty starter, it can also be used on a pizza mixed with tomato passata and topped with mozzarella and/or diced fresh pecorino cheese. It’s good on pasta too, in particular short shapes such as penne (smooth or ribbed), rigatoni and strozzapreti, but also spaghetti, pici and pappardelle (one 180 g jar is ideal for dressing 250 g of pasta), mixed with other sauces such as Sugo Bombolino, Pomarola, Sugo all’arrabbiata (if you like things spicy), as well as being perfect for lasagna and pasta bakes.
Ingredients: Sausage (Pork, Salt, Pepper, Garlic), Carrot, Onion, Potato, Tomato concentrate, Parmigiano Reggiano cheese aged 12 months (Cow’s milk, Salt, Calf rennet), Extra virgin olive oil, Celery, Fennel seeds, Garlic, Sage, Rosemary, Ground black pepper, Sea salt I.G.P., Black peppercorns, Bay leaves, Hot chilli pepper.