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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Istrian Fusi with potatoes and sausage

Ingredients for 2 persons:

- 200g of Fusi

- 2 fresh sausages

- 1 medium size potato

- 1 tablespoon of tomato concentrate 

- extra virgin olive oil

- salt and pepper


First prepare the sauce, as the pasta cooks in just one minute.

Peel the potatoes; cut them into slices and then into small cubes (the smaller they are, the faster they will cook). Soak the potato cubes for half an hour in a pot with a little cold water to remove some of the starch. Then dry them well and place in a pan with a few drops of extra virgin olive oil. 

Add chopped sausage and tomato concentrate, previously dissolved in hot water, to the potatoes. Mix well and add the appropriate amount of hot water so the sauce becomes dark and thick. 

Salt and pepper to taste. Then cook the pasta. When it floats to the surface, drain and sauté in a pan with the sauce. Serve (I did not use parmesan because the sauce itself is very tasty).


Bon appetite!