We bought our corzetti pasta stamp and used the corzetti pasta recipe at Fantes.com
We boiled our corzetti about 4 minutes more after they popped up to the surface.
3/4 lb. Italian sausage
3 cloves garlic, minced
3 tbsp. extra virgin olive oil
1 red pepper
16 leaves, chopped basil
1/4 cup shaved parmesan cheese
Remove casing from sausage, cut into small pieces. Saute sausage until lightly browned and cooked through. Drain and blot with paper towel, disgard sausage oil.
Saute garlic and red pepper in olive oil until softened. Add cooked sausage. Toss with cooked corzetti. Garnish with fresh basil and serve with shaved parmesan cheese.
Wine served: 2003 Camillo Montori Montepulciano d’Abruzzo