Bigoli pasta with Luganega sausage

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5 from 3 votes

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 Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian, Northern Italy, Veneto

Keyword: authentic Italian pasta recipe, Italian sausage, luganega, pasta recipe, sausage pasta, Veneto

Servings:

Calories: 760kcal

Author: Jacqui

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.

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