ngredients
DRIED EGG FETTUCCINE
320 gr
PEELED TOMATOES
400 gr
SAUSAGES
150 gr
FROZEN PEAS
90 gr
GARLIC
1 clove
PARSLEY
1 tuft
CARROT
1
ONION
1/2
WHITE WINE
1/2 glass
ROMAN PECORINO
q.b.
SALE
q.b.
EXTRA VIRGIN OLIVE OIL
q.b.
Pasta alla burina is a recipe from the Roman gastronomic culture, tasty and very tasty. A rich and substantial first course , which became popular starting from the second half of the 20th century, perfect to bring to the table for Sunday lunch with the family or for an informal dinner in the company of friends.

Despite the name, which in the Roman dialect is used in a more or less ironic way to denote provincial and low-ranking people, the term “burina”, linked to pasta, has taken on a more than positive meaning, and would indicate a typical dish of the peasant tradition cooked with rustic and genuine ingredients: such as sausage, tomatoes , peas, carrots, garlic, extra virgin olive oil and white wine.

Preparing it is quick and easy. All you need to do is brown the sausages , skinned and shelled, in a pan with a sauté of herbs, then blend them with the white wine, then add the peeled tomatoes, crushed with the tines of a fork, and the frozen peas, and finally pour the fettuccine, boiled in lightly salted boiling water, and stir in the ragù: the result will be an exquisite dish, to be sprinkled with a generous handful of good pecorino romano DOP and flavored with a few leaves of chopped parsley.

We have tried to stick to the original version as faithfully as possible, but in reality there are numerous variations of this preparation: some add artichokes, peeled and cut into slices, and tufts of ricotta, some add sautéed mushrooms, some add bacon and those who, mostly, opt for penne rigate or rigatoni instead of egg pasta.

If you wish , you can make the fettuccine at home while, when the season allows it, we suggest replacing the frozen peas with fresh ones in pods, to be shelled directly with your hands.

Find out how to prepare pasta alla burina following the step-by-step procedure and advice. If you liked this recipe, try other great classics of Roman cuisine such as pasta carbonara or spaghetti cacio e pepe .

How to prepare burina pasta

Step 1
Trim and peel the carrot
1
.

Step 2
Dice it
2
.

Step 3
Finely chop the onion
3
.

Step 4
Peel the garlic clove and chop it
4
.

Step 5
Pour a generous drizzle of extra virgin olive oil into a non-stick pan
5
.

Step 6
Add the chopped herbs
6
.

Step 7
Let them fry for a few minutes on medium heat, stirring occasionally
7
.

Step 8
Skin the sausages
8
.

Step 9
Break them up with your hands
9
.

Step 10
Pour them into the pan with the sautéed herbs
10
.

Step 11
Let the meat brown on high heat for 2-3 minutes
eleven
.

Step 12
Collect the peeled tomatoes in a deep plate and mash them with the tines of a fork
12
.

Step 13
When the sausage is well browned, add the white wine
13
and let it fade.

Step 14
Then add the crushed tomatoes
14
.

Step 15
Add the frozen peas
15
.

Step 16
Season with salt
16
.

Step 17
Mix with a wooden spoon
17
and continue cooking for about twenty minutes; then remove from the heat.

Step 18
Boil the fettuccine in plenty of lightly salted boiling water
18
.

Step 19
Drain the pasta and transfer it directly to the pan with the sauce
19
.

Step 20
Mix carefully
20
.

Step 21
Perfume with parsley chopped with a knife
21
.

Step 22
Distribute the pasta alla burina on individual plates, sprinkle with a little grated pecorino romano
22
, bring to the table and serve