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 tbsp 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
CHECK OUT MY SHOP PAGE.
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools? All great prezzies for pasta lovers!
Leslie says
I love you that you are giving some of these hidden pasta recipes some exposure! We need ALL the delicious pasta recipes! 🙂
The Pasta Project says
You can never have too many pasta recipes!
Ramona says
I have made this yesterday for my two teens and OMG what a hit! I must make it again or I will be in trouble now. A truly delicious pasta recipe, so simple and easy to put together. I would give it 6 stars if I could easily. scrumptious!
The Pasta Project says
Thank you, Ramona! I am so happy it was a hit!
Tammy says
What a beautiful and simple dish! This looks wonderful and perfect any night of the week!
The Pasta Project says
Thank you, Tammy!
Amy Liu Dong says
For me any pasta recipe that I’ve encounter will definitely leave a good impression in my taste as this kind of food is my all time favorite. I love how you’ve created this recipe, it looks so delicious and very enticing.
The Pasta Project says
Thank you, Amy!
Alpa says
Love all your pasta recipes and this one sounds great as usual
The Pasta Project says
Thank you, Apla!
Andrea Howe says
I loved the simplicity of these ingredients. And using fresh tomatoes in the sauce makes a world of difference. Simply delicious!
The Pasta Project says
If you have fresh tomatoes, absolutely use them! The recipe is flexible, so you can use what you have.
Stine Mari says
Those pasta swirls are almost too pretty to eat, but only almost, as I would devour this in a sec!
The Pasta Project says
Almost, but not quite!
Elizabeth Newman says
Literally, after I look over one of your recipes I’m always left drooling.
The Pasta Project says
Thank you, Elizabeth!
Nart at Cooking with Nart says
This looks delicious and comforting. Think I’m gonna make this Friday night!
The Pasta Project says
I hope you try it and love it!
Saif says
This Pasta looks absolutely delicious. I love when you add the ricotta cheese. I am craving for pasta now.
The Pasta Project says
I love ricotta cheese too! I hope you get to try the recipe soon!
Beth says
This looks so simple yet delicious. Plus, I’m so used to including onions with garlic in savory dishes, it never occurred to me to use one of the other in a sauce for pasta!
The Pasta Project says
Thank you, Beth!
Felicia Austin says
Wow I learn so much from you especially about all the different kinds of pasta! I never knew there were so many and you make me want to try them all lol
The Pasta Project says
There are always more pasta types to discover!
Lesli Schwartz says
I just loved visiting Puglia a few years ago. This recipe brings back such great memories! There’s nothing like a simple, classic Italian recipe!
The Pasta Project says
Puglia is beautiful. I am glad the recipes bring back wonderful memories for you!
Lori | The Kitchen Whisperer says
Such a simple and classic dish. Perfect for a quick meal served with a small salad and warm, crusty bread. Thank you so much for sharing such a great recipe!
The Pasta Project says
That sounds like a perfect meal, Lori!
Rochelle says
I can’t wait to make this for my family. It looks so delicious!
The Pasta Project says
Thank you, Rochelle. I hope you try it and love it!
Amy says
This is such a simple classic dish, I love the sound of it!
The Pasta Project says
Thank you, Amy. The simplicity of the dish makes it a great choice for an easy but delicious meal.
Anita says
This was such a delicious pasta dish, definitely a must for people who love pasta with tomato based sauce. I feel like I’ve learn more about pasta from you than from any other sites combined! 🙂
The Pasta Project says
That really is a compliment Anita, thank you!
Sunrita | Spiceitupp says
I am a firm believer of simplistic cooking and most traditional food are really that. this recipes sure ticks all boxes! Thanks so much for this.
The Pasta Project says
That is very true Sunrita. There are so many beautiful and traditional recipes to try!
Jen says
This dish is fresh and comforting all at once. Classic foods like this never go out of style and are favorite with my family.
The Pasta Project says
Thank you, Jan. In my home they are favourite too!
Jordin says
Wow this looks so comforting and easy to make! I need to try it out!
The Pasta Project says
Thank you, Jordin.