Penne with chipolatas (for 3 persons) Cost: 5.2 / 1.7 by person

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350g chipolatas sausages

400g pasta "penne"

400g tomato pulp

2 fresh onions, 2 cloves of garlic

1 teasp. dry fennel seeds

few tbsp. white wine dry

50g Parmeggiano Reggiano cheese

salt and black pepper

Slice onions, peel and press garlic. Reserve.

Cut in 6 regular pieces each sausage. In the pot add some oil with chipolatas, cook for few minutes, add prepared onions and garlic. Cook 4 minutes.

Add wine, dry fennel seeds and tomato pulp, cover pot with top and cook slowly for 40 minutes.

15 minutes before to finish the sauce, boil in separate pot water and cook "penne" the time indicated on packet.

Add "penne" (without water) with sauce, mix delicately, serve immediately with  cheese on!