Pici al Ragu di Salsiccia

Name: Pici al Ragu di Salsiccia
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g pici or thick spaghetti; 400g Italian pork sausages, casings removed; 1 onion, finely diced; 3 cloves garlic, minced; 1 tsp fennel seeds; 150ml red wine; 400g crushed tomatoes; 3 tbsp olive oil; 80g parmesan, grated

Hand-rolled thick Tuscan pasta with a rustic pork sausage and fennel ragu. Breaking the sausage into rough, uneven pieces as it browns, rather than a fine mince, gives the ragu its rustic texture and lets each piece properly caramelise.

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

easy

Cuisine

Italian

Ingredients

400gpici or thick spaghetti

400gItalian pork sausages, casings removed

1onion, finely diced

3 clovesgarlic, minced

1 tspfennel seeds

150mlred wine

400gcrushed tomatoes

3 tbspolive oil

80gparmesan, grated

Instructions

Brown sausage meat in olive oil over high heat, breaking into rough pieces.

Add onion and fennel seeds, cook 8 minutes until onion is soft.

Add garlic and red wine, cook until wine evaporates.

Add crushed tomatoes, season, simmer 25 minutes until rich.

Cook pici in well-salted water until al dente.

Toss pasta with ragu adding pasta water to loosen.

Serve with generous parmesan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

243

Protein

9.1g

Fat

16.3g

Carbs

9.3g

Fiber

Sodium

315mg

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