Bigoli pasta with Luganega sausage
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
760 kcal
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Course
Main Course
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Cuisine
Italian
Bigoli pasta with Luganega sausage
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A very tasty and easy to make pasta with sausage ragu recipe from Veneto, which the family is sure to love!
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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.
Nutrition Information
Show Details
Calories
760kcal
(38%)
Carbohydrates
88g
(29%)
Protein
27g
(54%)
Fat
31g
(48%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
50mg
(17%)
Sodium
790mg
(33%)
Potassium
891mg
(25%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
825IU
(17%)
Vitamin C
14mg
(16%)
Calcium
144mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Calories | 760kcal | 38% |
| Carbohydrates | 88g | 29% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 790mg | 33% |
| Potassium | 891mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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