To prepare Caserecce with sausage, courgettes and Philadelphia , you will need the following ingredients:
Ingredients
- Caserecce : quantity as desired
- Zucchini : 1, diced
- Vegetable broth : as much as needed
- Mint : to taste, for a fresh touch
- Black pepper and salt : to taste
- Sausage : quantity as desired
- White wine : a drop
- Philadelphia : some spoons
- Grated cheese : to taste
Instructions
- Preparation of ingredients : Dice the courgette and crumble the sausage, removing the casing. Have the hot vegetable broth and the Philadelphia at room temperature ready to facilitate the creaming.
- Cooking the Zucchini : In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced zucchini and cook for about 5-7 minutes, until tender and lightly browned. Season with a pinch of salt and freshly ground black pepper.
- Cooking the Sausage : In another skillet, brown the crumbled sausage over medium-high heat until well cooked and crispy. Deglaze with a splash of white wine and let the alcohol evaporate. Once ready, add the sausage to the zucchini in the main skillet.
- Philadelphia Cream Preparation : Lower the heat and add a few tablespoons of Philadelphia to the sausage and zucchini mix. Stir vigorously to create a creamy sauce. If the consistency is too thick, add a few tablespoons of hot vegetable broth to thin the sauce to the desired consistency.
- Cooking the pasta : Bring a pot of salted water to the boil and cook the caserecce following the instructions on the package for al dente cooking. Once ready, drain them, reserving a cup of the cooking water.
- Assembling the dish : Transfer the caserecce to the pan with the sausage, zucchini and Philadelphia sauce. Mix well to combine everything, adding, if necessary, a little of the pasta cooking water to maintain the creaminess. Season with salt and pepper to taste.
- Service : Plate the caserecce and garnish with fresh mint leaves for an aromatic touch. Sprinkle with grated cheese to taste and serve immediately.
