Bigoli pasta with Luganega sausage
- 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)
- 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.
- 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.
- Add the sausage meat to the frying pan and brown it.
- 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.
- Simmer uncovered on a low to medium heat for 20-25 minutes. Stir occasionally. Add salt and pepper to taste.
- 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.
- Cook the pasta al dente according to the instructions on the packet.
- When the pasta is cooked, drain it and add it to the pan with the sausage ragu. Mix the pasta and the sauce together.
- Serve immediately with grated Grana or Parmigiano if required.
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