Ingredients for 4 persons:

  • 250 g of  Linguine al Pomodoro Filotea
  • 6 pork sausages
  • 10 shelled walnuts
  • 2 tbsp of extra virgin oil
  • 4 tbsp of parmesan
Taste egg linguine


Peel the sausage, crumble it and put it in a wok with oil. Sauté over low heat, adding a little ‘hot water if the sausage is too dry .

Add the grated Parmesan cheese and melt well.

Cook the Tomato’s linguine Filotea in plenty of salted boiling water for 3 minutes, drain the pasta and toss it in the wok with the sausages and the walnuts.

Serve adding a touch of extra virgin oil and enjoy!

Buon appetito!

Ringraziamo Alessandra Barbone, Foodblogger pugliese di sognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.