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bucatini: 500 grams
sausages: 5
peeled tomatoes: 800 grams
grated pecorino: 80 grams
salt
Prepare sausages with tomatoes, salt and nothing else at the not so bright fire for about an hour.
Boil separetely bucatini, drain them saw-toothed.
Then redo the sauseges on the pan for a while.
Before serving add some pecorino.
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