Pour extra-virgin olive oil and garlic into a saucepan, and brown with the crumbled sausage.
Remove the garlic and deglaze with white wine.
Pour in the mushrooms cut into strips, some parsley, and a drizzle of oil, and cook for 15 minutes.
Add the sausage and the yellow tomato sauce.
Finish cooking for another 30 minutes.
Toast the fregola and then add stock until the cooking time, letting it absorb.
Pour in the sauce and finish with the grated pecorino.
Italia, Sardegna
| Energy (kcal) | 151.97 |
| Carbohydrates (g) | 15.62 |
| of which sugars (g) | 2.4 |
| Fat (g) | 6.75 |
| of which saturates (g) | 2.32 |
| Protein (g) | 6.84 |
| Fibre (g) | 1.3 |
| Salt (g) | 0.26 |
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