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"Maccheroncini al Torchio" with Cotechino and Potatoes

First Course

Serves 4:
350 g (1½ C) maccheroncini al torchio (a twisted type of long macaroni)
1 precooked cotechino
2 potatoes
2 sprigs of fresh rosemary
2 sprigs of thyme
4 sage leaves
2 sprigs of fresh oregano
1 onion
1 rib of celery
50 g (3.5 Tbsp) butter
100 ml (3.4 fl. oz.) sunflower oil
400 ml (1.7 C) tomato sauce
Parmigiano Reggiano
salt (to taste)


Slowly cook the precooked cotechino for 20 minutes in boiling water. Remove the skin and mince. Cook the potatoes in boiling water, peal and dice in medium size cubes. Mince the onion, herbs (excluding the rosemary which is for later) and celery. In a sauce pan, add a stream of oil and butter and sautè while adding the herbs, vegetables, potatoes and cotechino. Mix well, add the tomato sauce and let cook over a low flame for several minutes. In the meantime cook the maccheroncini al torchio in boiling, salted water. Drain the pasta and add to the cotechino and potato sauce in the pan. Sprinkle with the minced rosemary and an aged Parmigiano Reggiano and enjoy.