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Pappardelle to the Mexican

ingredients

servings

4

Chili pepper

to taste

Iodized salt

to taste

Cherry tomatoes

400 grams

Borlotti beans

200 grams

Pork sausage

200 grams

Water

1 coffee cup

Extra virgin olive oil

1 spoon

Onions

1 half

Pappardelle, rough surface

350 grams

first courses from Italy

Pappardelle to the Mexican

Pappardelle to the Mexican

with meat with gluten with eggs high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pappardelle to the Mexican

Tasty flavored pappardelle

Pappardelle to the Mexican step 1

step 1

Prepare the sauce is really very simple: start with finely chopped half a large onion then let it brown in pan with the oil and the cup of water, so the onion will dry gently.

Pappardelle to the Mexican step 2

step 2

Once the onion is softened, add the crushed sausages and cook for five minutes.

Pappardelle to the Mexican step 3

step 3

Now is the time to add the beans, previously boiled and do a nice mix and then add the tomatoes with all their sauce. Set salt and chilli and let it bake.

Pappardelle to the Mexican step 4

step 4

After a few minutes, the tomatoes have softened and proceed to munch them a bit and let them cook until the liquid in the frying pan evaporates.

Pappardelle to the Mexican step 5

step 5

Meanwhile, I boil the water for the pasta: once the bollor drops the pappardelle, I add a big salt goblet and cook to the tooth.

Pappardelle to the Mexican step 6

step 6

Finish the cooking of the last two or three minutes in the saucepan saucepan.

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