Conchiglie Alla Burina
|Conchiglie/Other short pasta||1 Pound (500 Gram)|
|Butter||1 1⁄2 Ounce (40 Gram, 3 Tablespoon)|
|Garlic||1 Clove (5 gm)|
|Canned italian plum tomatoes||14 Ounce (400 Gram)|
|Black pepper||To Taste|
|Pork sausages||7 Ounce (200 Gram, Large Sized)|
|White wine||250 Milliliter (1 Glass)|
|Shelled peas||5 Ounce (150 Gram, 1 Cup)|
Melt the butter and add the finely chopped onion and garlic.
When the onion begins to turn colour add the tomatoes with theirjuice.
Season to taste with salt and black pepper.
Cook for 20 minutes.
Meanwhile, prick the sausages and cook them gently in the wine in a separate covered pan.
When they are cooked, strain their liquid into the tomatoes.
Skin the sausages and slice them into rounds.
Cook the pasta, following the packet directions carefully to avoid over-cooking.
Add the peas to the tomato sauce and cook until just tender.
Before draining the pasta add the sausage to the sauce.
Drain the pasta, turn into a warm serving dish and stir in the sauce.