Umbrian pasta with lentils and sausage

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Cooked lentils100 g
• Italian sausage50 g
• Tomato passata80 g
• Onion20 g
• Rosemary1 g
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Peel and finely chop the onion; chop the rosemary needles. Remove the skin from the sausage and crumble it; rinse and drain the cooked lentils.
2. Brown the sausage, onion and rosemary in a dry non-stick pan over medium heat for 5 minutes, until the sausage is golden and the onion translucent.
3. Add the lentils, the tomato passata and a pinch of salt and cook over low heat for 15 minutes, stirring, until the sauce is thick. Meanwhile bring the pasta water to the boil.
4. Salt the water and cook the pasta for one minute less than the packet time; drain, keeping a small ladle of the cooking water.
5. Add it to the sauce and let it finish for 2 minutes over medium heat, stirring and adding a splash of cooking water, until al dente and well coated.