Pour some extra virgin olive oil and garlic into a saucepan, sauté with the crumbled sausage.
Remove the garlic and deglaze with white wine.
Add the sliced mushrooms, some parsley, and a drizzle of oil, cook for 15 minutes.
Add the sausage and yellow tomato sauce.
Finish cooking for another 30 minutes.
Toast the fregola and then add some broth, allowing it to absorb until cooked.
Pour the sauce and mix with the grated pecorino cheese.
Italia, Sardegna
| Energy (kcal) | 141.86 |
| Carbohydrates (g) | 2.54 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 10.97 |
| of which Saturates (g) | 2.9 |
| Protein (g) | 7.98 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.26 |
