Strozzapreti con panna e salsiccia

Finely dice the cipolla. Remove the casing from the salsiccia and crumble it into small pieces.

Heat the olio extra vergine d'oliva in a large, deep skillet or pan over medium heat. Add the diced cipolla and sauté until it becomes translucent and softened, about 5 minutes.

Add the crumbled salsiccia to the pan. Break it up further with a wooden spoon and cook, stirring occasionally, until it is browned and cooked through, about 8-10 minutes.