Lumaconi with Sausage and Scamorza

Here’s the recipe to prepare delicious lumaconi with sausage and scamorza that will surely be a hit among lovers of robust flavors of Italian cuisine.

Ingredients

• Lumaconi (large pasta shape) - 400g
• Sausage - 300g
• Smoked scamorza - 200g
• Onion - 1, finely chopped
• Tomato passata - 500ml
• Extra virgin olive oil - as needed
• Salt and pepper - to taste
• White wine - one glass
• Grated parmesan - to taste
• Fresh basil - a few leaves

Preparation

1. Start by bringing a pot of salted water to a boil to cook the lumaconi. When the water boils, cook the lumaconi according to the package instructions for al dente.

2. Meanwhile, in a non-stick pan, heat a drizzle of oil and add the chopped onion. Let it sauté until translucent.

3. Remove the casing from the sausage and crumble the meat into the pan with the onion. Let it cook until golden brown, stirring occasionally.

4. Deglaze with white wine and let the alcohol evaporate.

5. Add the tomato passata to the meat and season with salt and pepper. Cook over medium-low heat for about 15-20 minutes until the sauce has thickened.

6. Cut the smoked scamorza into cubes.

7. Drain the pasta and let the lumaconi cool slightly.

8. Prepare an oiled baking dish. Fill the lumaconi with the sausage sauce and add cubes of scamorza inside.

9. Arrange the stuffed lumaconi in the baking dish and sprinkle with grated parmesan.

10. Bake in a preheated oven at 180 °C for about 15-20 minutes or until the surface is golden to your liking.

11. Garnish with fresh basil leaves before serving.

Trivia

Lumaconi are an ideal pasta shape for stuffing due to their generous internal cavity. Originating from southern Italy, they are perfect for baked dishes where flavors meld during cooking. The sausage and smoked scamorza create a perfect pairing of flavors that beautifully complement the sweetness of the tomato during baking.

Enjoy your meal!