Penne Ribollita With Sausage
By chef Franco Luise
Pasta with a hearty vegetable base in the style of Italian Ribollita, complemented by sausage. A honest lunch full of flavor.
- 27 min
- total
- Medium
- level
7 min prep · 20 min cook
What you will need
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Sausage 0.5 pcs -
Rigatoni 125 g -
Brussels Sprouts 100 g -
Tomatoes 1 pcs
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Garlic 1 clove -
Beef bouillon 0.5 pcs -
Italian Hard Cheese 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍲✨
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Heat the broth. Pour water into a pot, add the bouillon (or broth), and start heating it.
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Slice the Brussels sprouts. Clean the Brussels sprouts and quarter them.
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Slice the sausage. Cut the sausage into thicker slices.
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Dice the tomatoes. Cut the tomatoes into small cubes.
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Sauté the sausage with garlic. Heat the olive oil in a pan, add the garlic and sausage, and sauté over medium heat for about 5 minutes.
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Remove the sausage. Remove both the garlic and the sausage from the pan.
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Add the Brussels sprouts and tomatoes. Add the tomatoes and Brussels sprouts to the same pan and sauté for about 5 minutes.
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Cook the pasta in the broth. Pour in the broth and add the pasta, cook for about 10 minutes according to the package instructions.
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Serve. Return the sausage, mix well, and serve, optionally sprinkled with cheese 🍽️✨
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