Maccheroni centinara with Genzano sausage and broccolini

Maccheroni 'centinara', 'a centonara' or 'a cento' are a typical water-and-wheat-pasta from Mentana, a town a few kilometres from Rome where recipes are passed on from generation to generation.
In Italy you can find the water-and-wheat-pasta declined in a number of ways, such as the long or short 'strozzapreti' or the Apulian 'orecchiette', each place has its shape perfect for the local cuisine.

This recipe combines the mildness of the pasta with broccolini, strenghtening the flavour with the richness of the savory Genzano's sausage.

Water
Sabina's wheat
Extra virgin olive oil
Genzano's sausage
Broccolini
Salt
Red Sulmona's garlic
Cayenne pepper
Pecorino (sheep's milk cheese) or Parmigiano Reggiano from the Latteria Sociale di Beduzzo Inferiore

Prepare the maccheroni a centinara in the traditional way, i.e. knead water and wheat till you get a dough compact, not hard nor gummy, create long stripes with a diameter between  0,5 and 0,8 centimeters long about 10 and 20 cm. Clean, wash and steam-cook the broccolini, sauté in a pan with garlic, oil and Cayenne pepper, not too much garlic and not too much pepper. Put a big pot with slaty water on the burner. In a cold pan put the crumbled sausages, cook on medium flame, add quite soon the broccolini, when ready put the pasta in the boiling water, strain the pasta withe the gnocchi strainer and sautè. Serve with some Parmigiano or with freshly grounded green or black pepper.