Garganelli Romagnoli with Sausage and Crispy Vegetables

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Garganelli Romagnoli with Sausage and Crispy Vegetables

Garganelli Pasta is a really versatile shape and this recipe, featured in the Spring section of our pasta recipe book, is a lovely celebration of new season vegetables. We have used courgettes, carrots, aubergines and cherry tomatoes, but any combination of spring vegetables would work well.

400g Garganelli Romagnoli
250g Vegetables (peppers, courgettes, carrots, aubergine, cherry tomatoes, onions)
200g fresh sausage
100g Parmigiano D.O.P. cheese
1 medium onion
1 spoon extra-virgin olive oil
Salt & pepper to taste


Wash and cut the vegetables into small pieces. Heat some olive oil in a pan and brown the sausage, then add the vegetables and cook for a few minutes.

Slice the onion into rings and deep-fry them in oil. Boil the Garganelli in salty water for 4-5 minutes, drain the pasta and put it in the pan with the sauce.

Mix and plate up.

Finally, add some grated Parmigiano cheese on the top of the dish and garnish with the fried onions rings.

You can also try using our Pesto alla Genovese made with Ligurian Basil