Istrian sausages with pappardella

The specificity of Istrian sausages is that they are made from pork and cooked Malvasia with the addition of garlic. Although this dish is for colder days, the full smell and taste of the Mediterranean will elicit a smile even on warmer days.

Preparation steps

Cook the pasta in salted boiling water according to the instructions on the package.
In a frying pan, fry the sausages cut into rings in heated olive oil. After 1 minute, add rosemary, sage and bay leaf and cover with white wine - Istrian Malvasia. Shake the pan to make an emulsion of oil and wine.
Take the pasta directly out of the water into the sausage pan and sauté everything for another 1 minute.

Serving

Istrian sausages with pappardellas are served immediately with a seasonal salad and a glass of Malvasia. Good apetite!

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