Cut the spring onion thinly.
Put it in a pan with oil and salt and stew over low heat for 10 minutes, stirring occasionally.
Pour in the white wine and continue cooking.
Towards the end of the cooking add the diced spicy girello sausage and continue cooking for another 2 minutes.
Cook the paccheri in salted water.
Drain them and keep them on high heat in the spring onion.
