Maltagliati With Sausage

Preparation:

Preparation: Sift the flour on a pastry board and form a fountain, put the oil and chilli pepper in the center and begin to knead by adding the necessary water to obtain a smooth and homogeneous, but rather firm dough. Roll it out with a rolling pin to 2-3 mm thick. Cut it into irregular rhombuses, spread them out on a cloth and sprinkle them with semolina flour. Coarsely chop the carrots and finely chop the rosemary. Heat the oil in a saucepan, add the crushed garlic and the skinless and crumbled sausage. Add the carrots and cook for another 20 minutes, basting occasionally with the vegetable broth. Season with salt and pepper. In the meantime, boil the maltagliati for a few minutes. Drain them and dress them with the prepared sauce, the pecorino cheese and a grind of pepper.