Penne with a quick sausage sauce (Penne con sugo di salsiccie alla Cloe) from The River Cafe Cookbook (page 76) by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dolcetto23 on January 30, 2021

    We have this (or the slow version) at least once a month, with different sausages. Our favourites are Toulouse and venison (Italian fennel sausages are also wonderful but I tend to keep them for salsiccia e fagioli all'uccelletto)

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