Bigoli pasta with Luganega sausage

Method9 steps · about 45 min

1. 1

   Step 1: 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.

   Uses 250 g fresh luganega or other Italian sausage, casing removed and crumbled

   
2. 2

   Step 2: Heat the olive oil (3 tbsp) in a frying pan or skillet. Add the peeled and chopped onion and peperoncino flakes (if required). Cook until the onion starts to soften.

   Uses 1 white onion, chopped · 3 tbsp olive oil · Optional 1 tsp chili flakes

3. 3

   Step 3: Add the sausage meat to the frying pan and brown it.

   Uses Onion and optional chili softened in oil · Prepared sausage from step 1, browned

4. 4

   Step 4: Add the ½ glass dry white wine to the browned sausage and onion and raise the heat until its strong wine aroma subsides. Chop the handful of parsley and add it with the 400 g total tomatoes and 1 cup prepared stock. For fresh cherry tomatoes, halve them first; use fresh tomatoes, tomato pulp/passata rustica (400 g), or 200 g of each for the author’s half-and-half option.

   Uses ½ glass white wine · 1 handful chopped parsley · 400 g total tomato, source permits fresh, pulp or half-and-half route · 1 cup stock · Sausage and onion already browned in step 3

   
5. 5

   Step 5: Simmer uncovered on a low to medium heat for 20-25 minutes. Stir occasionally. Add salt and pepper to taste.

   Simmer sausage ragu · 25 minUses Sauce from step 4 · Salt to taste · Black pepper to taste

   
6. 6

   Step 6: 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.

   Uses Potful of water for boiling pasta · Salt for pasta water, amount to taste

7. 7

   Step 7: Cook the pasta al dente according to the instructions on the packet.

   Cook pasta al dente · 10 minUses 400 g bigoli or one of the stated pasta substitutes · Salted water brought to a boil in step 6

8. 8

   Step 8: When the pasta is cooked, drain it and add it to the pan with the sausage ragu. Mix the pasta and the sauce together.

   Uses Pasta from step 7 · Finished sauce from step 5

   
9. 9

   Step 9: Serve immediately with grated Grana or Parmigiano (30 g) if required.

   Uses All pasta tossed with prepared sausage ragù in step 8 · 30 g of one grated-cheese choice, only if desired