This recipe has several advantages at the same time: time of cooking, minimum work, cheap ingredients, large outcome, which is good for 4-5 persons, and the main thing- amazing taste.
300gpennonipenne/other macaroni hollow inside (the wider the better)
60gparmesanor 75 g of blue cheese
1onion
600gcelery root
100gsmoked sausage
50gunsalted butter
50-150mlmilk
A few stalks of parsley
Salt
black pepper
Instructions
Peel celery root (600 g) and dice into 1×1 pieces.
Bring a couple of liters of water to boil, add chopped celery and cook for about 10 minutes until gentle. Pour out the water and put the celery aside.
Meanwhile, finely dice 1 small onion.
Put the casserole with 3 l of water on the fire, add 30 g of salt there and leave until boiled.
Now take a large frying pan. Melt 50 g of unsalted butter there. Add onion and fry until golden for 5 minutes stirring from time to time.
While the onion is frying, slice 100 g of smoked sausage. Add to the onion, fry for about 1 minute while stirring, then take off the fire.
Add boiled celery to the pan with onion and sausage. Lightly squash with a pusher or a fork. Add 50-150 ml of milk to the sauce and mix.
When the water in the pan is ready, boil there pasta (300 g) until al dente.
After pasta is ready sieve it with a strainer, put to the frying pan, and mix with sauce. Add 50 g of parmesan on top or replace with a blue cheese (75 g). Decorate with chopped parsley and finely spice with a black pepper.