Maccheroncini with spinach and sausage.

DI Chiara Maci | 24 Nov 2017


Maccheroncini with fresh spinach sautéed with butter and parmigiano and sausage morsels.

I’m so hungry!



200g maccheroncini

300g spinach

2 salamelle AIA

Parmigiano reggiano

1 garlic clove




– Bring abundant water to boil, salt it when boiling and drop the pasta.

– Clean fresh spinach and boil them in lightly salted water

– Put them in a pan and stir-fry them with a garlic clove, a pat of butter and parmigiano.

– Crumble sausage in another pan and brown it without adding any seasoning and join it to spinach when cooked

– Drain the pasta when al dente directly inside the pan with a little cooking water.

– Serve with some grated parmigiano and ground pepper.

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