Ingredients for 4 - 6 people:

• 3 glasses of Lambrusco 800 Nero Albinea Canali (about 600 ml)
• 400 g of pennette pasta
• 2 large pork sausages
• 50 g of bacon
• 300 ml of liquid cream
• 1 tablespoon of extra virgin olive oil
• Parmigiano Reggiano 30 months DOP grated
• salt

Execution:

In a pan, heat the red wine slowly until the alcohol evaporates and only the flavor and aromas of the substances contained in it remain. Heat a large frying pan (it will allow you to cook slowly and to sauté the pasta further) and pour the extra virgin olive oil. Remove the skin from the sausages and cut them into large pieces. Sauté the sausage over a high heat for at least 5 minutes, just long enough for it to sweat fat. Remove the excess fat from the pan and add the speck cut into strips. As soon as the speck starts to wither, add the liquid cream. Leave it boiling until it coagulates. Add a little wine and mix, until it begins to take on its characteristic purplish color. Cook for about 15 minutes. Meanwhile, boil a pot of slightly salted water and boil the pasta “al dente” (about 7 minutes). Drain the pasta, put it in the pan, mix it while heating, add another bit of wine and let it cook for 2 minutes. Add the remaining wine, stirring again before removing from the heat. Serve the “drunk” pennette and sprinkle with grated Parmigiano Reggiano 30 months DOP to taste.