Strozzapetri With Sausage Ragù, Aubergines And Basil

Preparation:

Preparation: Roll out the sheet of water and flour and roll out the sheet to obtain strozzapreti passing the pieces of dough between your hands. Cook them in boiling salted water. In the meantime, brown the sausage pulp in oil, removing the casing, add the diced aubergines and cook the ragout for 10 minutes. Season with fresh basil and stir in the drained pasta al dente.