This substantial first course is characterized by the sausage, a product of Parco Fiorito. This is also great as a main course. Ingredients: 2 tablespoons extra-virgin olive oil 1 small onion, chopped 7 ounces fresh sausage,finely chopped 2 medium tomatoes, blanched, peeled and choppedsalt and freshly ground pepper 3/4 pound reginette ,or substitute pappardelle or tagliatelle 2 tablespoons balsamic vinegar Parmigiano-Reggiano, grated....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Reginette with Sausage and Balsamic Vinegar
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