Bigoli pasta with Luganega sausage
A very tasty and easy to make pasta with sausage ragu recipe from Veneto, which the family is sure to love!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g bigoli pasta (14oz (you can also use bucatini, thick spaghetti or short pasta like penne))
- 250 g luganega sausage (9oz (or other fresh Italian pork sausage))
- 1 white onion (peeled and finely chopped)
- 3 tbsp extra virgin olive oil.
- 1 handful fresh parsley (chopped)
- 1 cup stock (( i used 1 classic Knorr stock cube))
- 1/2 glass dry white wine
- 400 g fresh cherry tomatoes and or tomato pulp/passata rustica (14oz (I like to use half fresh tomatoes and half passata)
- 1 tsp peperoncino flakes ((optional))
- salt (for pasta and to taste)
- black pepper (to taste)
- 30 g parmigiano, grana or pecorino (1oz (optional))
Instructions
- 1
Remove the skin from the sausage and break the meat into small piece with your hands or a knife. You want the sausage pieces to be quite small but not as fine as minced meat.
- 2
Heat the olive oil in a frying pan or skillet. Add the peeled and chopped onion and peperoncino flakes (if required). Cook until the onion starts to soften.
- 3
Add the sausage meat to the frying pan and brown it.
- 4
Add half a glass of white wine and turn up the heat. When the alcohol has evaporated add the chopped parsley, tomato pulp and/or halved fresh tomatoes and the stock.
- 5
Simmer uncovered on a low to medium heat for 20-25 minutes. Stir occasionally. Add salt and pepper to taste.
- 6
While the sauce is cooking, boil a pan of water for the pasta. Add salt once the water starts to boil and bring to the boil again.
- 7
Cook the pasta al dente according to the instructions on the packet.
- 8
When the pasta is cooked, drain it and add it to the pan with the sausage ragu. Mix the pasta and the sauce together.
- 9
Serve immediately with grated Grana or Parmigiano if required.