“Candles with Sausage Ragù, Porcini Mushrooms, and Smoked Scamorza: A Journey into the Flavors of the South”

Ingredients

• 400 g of candela pasta
• 250 g of fresh sausage
• 200 g of fresh porcini mushrooms
• 150 g of smoked scamorza cheese
• 1 small onion
• 1 clove of garlic
• 400 g of peeled tomatoes
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• Fresh chopped parsley

Preparation

1. In a large pan, sauté the chopped onion and garlic in a drizzle of extra virgin olive oil until golden.
2. Add the crumbled sausage and brown for a few minutes.
3. Add the cleaned and chopped porcini mushrooms and cook until softened.
4. Add the peeled tomatoes, slightly crushed, and simmer over low heat for 15-20 minutes. Season with salt and pepper.
5. Cook the candela pasta in plenty of salted water according to package instructions, then drain al dente.
6. Mix the pasta with the sauce, stir well, and add the smoked scamorza cut into cubes.
7. Stir until the scamorza begins to melt and serve immediately, garnished with fresh chopped parsley.

Tips

• For a more intense flavor, you can add a splash of white wine to the sauté before adding the tomatoes.
• If you can’t find smoked scamorza, you can substitute it with provola or mozzarella for a milder effect.
• For an extra touch of freshness, add a sprinkle of grated lemon zest before serving.
• Serve the pasta immediately after cooking to fully enjoy the creamy texture of the melted cheese.

Conclusion

This recipe is a perfect blend of rustic flavors and authentic ingredients from Southern Italy. Easy to prepare and surprisingly tasty, it is ideal for family dinners or to impress friends with a rich and comforting first course. A true journey through the aromas and colors of Mediterranean cuisine.