Sagne torte with tomato sauce and strong ricotta is a simple but delicious typical Sunday lunch recipe from Salento, Puglia in Southern Italy. The pasta is a twisted flour and water tagliatelle, also known as sagne ncannulate, and the sauce usually made with fresh tomatoes or passata.
A traditional tomato sauce pasta recipe from Puglia.
Here in Italy, there are way more types of pasta than those most people are familiar with in other countries. In fact, there are hundreds! A lot of pasta types started life as a regional pasta. In other words, the shape was originally invented in a particular region, or even town, from where its popularity spread. For example, spaghetti was born in Sicily and tagliatelle in Emilia-Romagna!
Le Sagne Ncannulate.
Some pasta types, however, never really gained popularity outside their place of origin. Consequently, these are almost exclusively made and eaten in certain parts of Italy. Examples of this are fregola from Sardinia and busiate from Sicily.
Sagne torte, also called sagne ritorte or ‘ncannulate’ in the local dialect, is another such pasta. This traditional twisted flour and water tagliatelle is traditional in Puglia, particularly Salento. Even though a dried version is available, it’s also mostly only available in shops in Puglia.
The first time I ate sagne torte was in Salento last summer. We had this pasta in a restaurant. There, they made it with swordfish and eggplant. Of course, it was seriously delicious. Before returning home, I bought some of this pasta to cook myself. So, this is what I used for this sagne torte with tomato sauce recipe.
A typical Sunday lunch recipe.
This recipe is actually the most traditional one in Salento for this type of pasta. It’s also a typical Sunday lunch dish because most people make the pasta at home themselves. Consequently, it’s not a weekday meal, even though the sauce is pretty simple. However, it’s also popular to serve sagne torte with meatballs. In addition, I have found recipes for this pasta with mussels, horsemeat ragu and with chickpeas. All of these are typical pasta condiments in this part of Italy too.
Making the tomato sauce.
I used fresh tomatoes and passata. You can choose to include one or the other or both, depending on what you have available. Apart from the tomatoes, this sauce has just some basil and garlic. Some recipes call for onion instead. But, my Sicilian hubby prefers garlic in his tomato sauce. You can use either. Italians rarely use both together in a simple sauce.
The ricotta cheese.
In Puglia, they serve this sagne torte with tomato sauce with a strong aged ricotta. Many recipes call for ricotta Marzotica. This is a typical product from the province of Lecce. It’s made at the beginning of the spring, from February to April, when the herds produce the tastiest milk thanks to the tender forage.
The name ‘Marzotica’ refers to the month during which the cheese is mainly produced. In Italian ‘marzo’ means March. Ricotta Marzotica is made with sheep, goat, cow's milk or a mix. It’s usually cone shaped and has a soft wrinkled rind and is quite crumbly. This is the cheese I used.
Other cheese you can use.
Another local ricotta used with this recipe is just called ‘ricotta forte’ or strong ricotta. This is typical throughout Puglia. It is made from October to May using sheep or cow's milk. This ricotta is creamy, pale yellow in colour, with a spicy pungent flavour and a strong odour. Ricotta salata (salted ricotta) is a third cheese from Puglia (and other parts of Southern Italy) that goes well with sagne torte with tomato sauce. However, if you can’t find hard ricotta, then you can use Pecorino or even aged feta.
I used dried sagne torte that I bought in Salento. As I mentioned above, this pasta isn’t so available outside of Puglia. So, making it myself is on my to-do list. In fact, given that there’s a shortage of pasta in many places right now, I think it’s a great time to start making more homemade pasta.
Lasagne sheets are the easiest to start with. Simple flour and water pasta like cavatelli are pretty easy to get the hang of as well. You can see sagne torte being made with meatballs in Puglia in the Pasta Grannies video below. I love how ‘springy’ this pasta is!
Of course, you can use other pasta types with this homemade tomato sauce. For a more authentic result, I’d go for other twisted shapes like long fusilli or busiate! However, pasta with tomato sauce is a staple here in Italy and Italians make it with all kinds of pasta!
Have a look at my other homemade tomato sauce pasta recipes for more delicious recipes like this one!
If you do make this sagne torte with tomato sauce and strong ricotta, I’d love to hear how it turns out. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Other recipes with tomatoes.
- Spaghetti with the best tomato sauce ever
- Calabrian ricotta balls in tomato sauce
- Pasta with homemade tomato sauce and ricotta
- Pasta with tomato sauce allo scarpariello recipe from Naples
- Orecchiette with meatballs in tomato sauce
- Warm Caprese Pasta
Pin for later.
Sagne Torte with Tomato Sauce Recipe from Puglia.
Ingredients
- 400 g sagne torte pasta (14oz) you can also use other long pasta like long fusilli, tagliatelle or busiate
- 1 kg ripe tomatoes (2lbs) or passata. I used half and half (tomatoes + passata)
- 2-3 garlic cloves peeled
- 1 handful fresh basil leaves
- 3-4 tablespoon extra virgin olive oil.
- salt for pasta and to taste
- freshly ground black pepper. to taste
- strong ricotta as required. I used ricotta Marzotica. You can use ricotta salata or pecorino
Instructions
Prepare the ingredients
- Blanch the fresh tomatoes in hot water and then remove the peel and seeds, leaving only the pulp. Cut the pulp into pieces. Peel the garlic cloves and wash the basil.
Make the sauce
- Put the extra virgin olive oil in a deep frying pan or skillet with the garlic and fry for a couple of minutes at most until the garlic softens slightly. Then add the pieces of peeled fresh tomato. Cook until the tomatoes soften and then add the passata if you are using both. Add 4-5 basil leaves torn into pieces and a little salt. Continue cooking the sauce for about 15 minutes over a low-medium heat, giving the tomatoes time to soften and form a sauce.
Finish the dish
- In the meantime, put a pot of water on to boil for the pasta. Once it starts to boil add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Homemade pasta will cook a lot more quickly than dried.
- When the pasta is ready drain it and add to the tomato sauce. Mix everything together well and cook together for another minute. Some people add some of the ricotta to the pasta and sauce while it’s still in the pan. I added it after plating. Serve immediately with more grated ricotta and freshly ground black
Notes
Nutrition
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Christy Boston's Kitchen says
I had no idea that you can sub in aged feta for ricotta. I'll have to try this in this recipe. I learned something new today!
Jacqui says
Thanks for your comment Christy. Yes, you can sub aged or salted ricotta with aged feta. I've done it myself. It's actually very good!
Emily says
Your pasta recipes are always so delicious and this one is no different! Love the addition of a strong ricotta- Yum!
Lathiya says
Such a lovely and simple recipe with flavor-packed. I love such recipes with minimum ingredients.
Nicole says
I'm a sucker for unusual pasta shapes, and this one is simply gorgeous! I must say, I love reading your posts - I always learn so much about regional pastas and simple things like Italians only use either garlic or onion in a simple sauce, not both!
Amanda says
Thanks for another great pasta dish! The ingredient list is so simple, but it turns out so flavorful and delicious. I can't wait to make this again.
The Pasta Project says
Simple recipes often make the most delicious dishes!
Alexis says
OH these noodles, they are amazing! Thank you for sharing this recipe with us. My family loved it.
The Pasta Project says
I am glad to hear that, Alexis!
Gail Montero says
This delicious and hearty pasta dish is so perfect for using fresh and bountiful summer tomatoes!
The Pasta Project says
It is perfect for using tomatoes and basil from the garden - and garlic if you happen to grow that too!
Julie @ Running in a Skirt says
THis is so good! The flavors in the tomato sauce are perfect and I've never tried this type of pasta before. SO delish.
The Pasta Project says
Great to hear that you enjoyed it, Julie!
Elaine says
I am so glad I've stumbled upon this recipe on Sunday. I was going to make something similar for dinner, just wasn't sure what exactly. I am now. And thank you for the tip on the cheese types, very helpful.
The Pasta Project says
I am very happy that you found the recipe, Elaine!
Marisa F. Stewart says
I love the shape of that pasta -- Hubby and I are going to have to duplicate it. And the cheese you put on it sounds amazing. I'm going to search for it because I HAVE to make this recipe ASAP. I haven't been to Puglia yet but I hope to one day. Until then, I'll sample some of their dishes.
The Pasta Project says
I hope you find it, Marisa!
Sondra Barker says
Wow, every pasta recipe you post looks delicious, and yet again so does this one! Definitely need to try it.
The Pasta Project says
Thank you, Sondra! I hope you try it and love it!
Alena says
Your recipes never disappoint! This tomato sauce is so hearty and flavorful - I love the addition of ricotta in it!
The Pasta Project says
Thank you, Alena!
Marta says
If THIS is a typical Sunday lunch in Italy, then I'm living in the wrong country! This looks so delicious and simple. I want to be an Italian!
The Pasta Project says
I hope you try the recipe, no need to be in Italy to eat wonderful Italian food!
Paula Montenegro says
I had never heard about this pasta but, as usual, you have great recipes! Love how simple and perfect it is. Thanks for sharing!
The Pasta Project says
Thank you, Paula!