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Pici al Ragu di Salsiccia
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.
Ingredients
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.
