Tortiglie napoletane with ragù made with Calabrian sausage and dry tomatoes

Ingredients

4 serves

Tortiglie Napoletane 350 gr

Calabrian Sausage 5

Tomatoes “ciliegino” 300gr

Tomato sauce 350 gr

Leek Half

Dry Tomatoes 5

Extravirgin oil 2/3 spoons

Salt according needs

Preparation

• Cut the Calabrian sausage into small pieces, chop the leek and put it in a pan with the sausage and let it cook for 5 minutes until the leek is lightly brown.
• Cut the Tomatoes ciliegino in half and add to the pan with a little bit of water and the tomato sauce and let cook for 10 minutes.
• Soak the dried tomatoes in cold water for 10 min than chop the dried tomatoes into pieces and add them to the sauce.
• Let cook for 30 minutes until the sauce (ragù) is thick!
• Cook the Tortiglie for 9 minutes in plenty of salted water.
• Drain “al dente” and pour into the saucepan to amalgamate with the ragù.