This recipe is designed for Cappelli durum wheat casarecce pasta.
We take a sausage, open it and crumble it in a pan with garlic, oil and chili pepper. We brown it and then deglaze with a good white wine. We add the Donna Vittori broccoletti cream and let it all season.
We drain the pasta cooked al dente, leaving a little cooking water to create the final amalgam with a little pecorino. We pour into the dish and place a grating of pecorino cheese again.
Given the area we are in, I would pair a Cesanese del Piglio DOCG red wine with this dish.
