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!
Ingredients
- 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)
- ½ 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 teaspoon peperoncino flakes (optional)
- salt for pasta and to taste
- black pepper to taste
- 30 g parmigiano, grana or pecorino 1oz (optional)
Instructions
- 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.
Notes
If you cannot find bigoli pasta this dish is just as delicious with short pasta such as penne or thick spaghetti or bucatini.
There are a number of companies in UK, Ireland, Australia and US that make Italian luganega (lucanica) sausages however, if you can’t find this sausage you can also use other types of fresh Italian pork sausage. Some of these will probably be flavoured with fennel, which adds a slightly different but tasty flavour to the sauce. For this recipe I wouldn’t use sausages with chili in them but rather add some fresh or dried chili when making the sauce if you want it a little spicy.
Nutrition
Calories: 760kcalCarbohydrates: 88gProtein: 27gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 50mgSodium: 790mgPotassium: 891mgFiber: 6gSugar: 10gVitamin A: 825IUVitamin C: 14mgCalcium: 144mgIron: 4mg
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Patti says
wow. Moisten pasta dough with milk???! And duck eggs? Amazing. Thank you, Jacqui.
Julia says
This recipe was fantastic!! I used 12 oz of cherry tomatoes and I didn't have passata rustica, so I substituted by adding 1/2 cup tomato sauce. All the ingredients are so simple, but WOW! Can't wait to cook this again.
Jacqui says
So happy to read that you loved this bigoli with sausage recipe Julia! I love it too!