CheeseFlourMeatPastaSausage

Fregola with Italian Sausages

Fregola is a type of pasta originating from Sardinia. It consists of semolina dough ( a high gluten type of flour), rolled into small balls and goes perfectly with Italian sausage and pecorino cheese!

Prep Time: 15 mins
Cooking Time: 15 mins
2 people

Used in this recipe

Ingredients

1 onion
3-4 tbsp Filippo Berio Extra Virgin Olive Oil
1 garlic clove, peeled and crushed using the side of a knife
100g fresh Italian sausages
1 red chilli pepper, chopped
500-600ml hot vegetable stock (approx)
200g Fregola Tostata
1 small bunch flat leaf parsley, finely chopped
100g Pecorino Sardo, grated
Salt and pepper

Method

Finely chop the onion, remove the sausage skins and crumble them into pieces.
Heat the Filippo Berio Olive Oil in a wide, non-stick frying pan and gently fry the onion and whole garlic clove over a low heat for a few minutes.
Add the sausage meat along with the chopped chilli pepper and cook for a few minutes more.
Season with salt and pepper and remove the garlic clove.
Pour in the Fregola and mix it well into the other ingredients in the pan.
Cover the mixture with the vegetable stock, bring to the boil then lower the heat, cover with a lid and leave to cook for about 15 minutes stirring occasionally. Check for seasoning.
Once cooked, stir in the chopped parsley and sprinkle over the grated Pecorino. Serve immediately.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.