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Homemade Maltagliati Sausage Pasta Recipe
5 from 98 votes

Homemade Maltagliati Sausage Pasta Recipe

This Homemade Maltagliati Sausage Pasta pairs hand-cut maltagliati pasta made from a blend of 00 and corn flour with a rich pork sausage and borlotti bean ragu. The combination creates a rustic dish featuring a tender, textured pasta that holds the thick, hearty ragu well.

Prep Time
45 mins
Cook Time
1 hr
Resting time for pasta dough
30 mins
Servings: 6
Calories: 692 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

For maltagliati (cresc'tajat)
  • 200 g 00 flour or all purpose flour, Italian soft wheat, 7 oz
  • 100 g fine corn flour 3.5 oz
  • water as required, warm
  • 1 pinch salt
For sausage and bean ragu
  • 4 pork sausages remove casing from 2 Chop other 2 into chunks, Italian
  • 3-5 pork short ribs cut into small pieces
  • 250 g borlotti beans or pinto beans, cooked or canned
  • 1 onion
  • 2 carrot
  • 2 celery stalks
  • ½ glass white wine
  • 400 g tomato passata purée or pulp, 14 oz
  • 120 ml meat broth chicken or beef, 0.5 cup
  • salt for pasta and to taste
  • black pepper to taste, freshly ground
  • parsley optional, fresh
  • pecorino cheese optional, or Parmigiano reggiano, grated
  • 3 tablespoon extra virgin olive oil plus to serve

Instructions

Make the maltagliati pasta
    Cup of Yum
  1. In a bowl, mix the two types of flour and then create a well in the middle and add warm water a little at a time whilst mixing the flour and water together with your hands until you have the start of a dough which comes away from the sides of the bowl.
  2. Turn the dough out onto a dusted pastry board and knead until it’s quite soft and pliable, but not sticky. If it’s too wet, add more flour. Roll the dough into a ball and wrap it in cling film (plastic wrap) and let it rest for at least 30 minutes.
  3. Cut ¼ of the dough off (reseal the rest in cling film), press the dough piece down on the pastry board and then roll it out until it’s about as thick as a euro coin (2-3mm). You don’t need to be exact. It’s just important that your maltagliati pasta pieces are more or less the same thickness.
  4. Cut the dough sheet diagonally into strips of about ⅔ cm wide and then into rhombuses (diamonds). Place the ready maltagliati on a well floured tea towel or piece of baking paper until ready to cook. Repeat with the rest of the dough.
Make the sausage and bean sauce. Prepare the ingredients
  1. If you are using dried beans, these need to be soaked in salted water overnight and then boiled in fresh water for about 45 minutes.
  2. Wash the celery and carrots and chop them finely. Peel the onion and chop finely too. Remove the casing from 2 sausages and cut or break the sausage meat into small pieces. Cut the short ribs into smaller pieces.
Cook the meat sauce
  1. Sautée the onion, carrot and celery in olive oil over a medium heat until they start to soften. Add the sausage meat and brown it slightly. Then add the short ribs and sausage chunks and brown those as well.
  2. Add the white wine and allow the alcohol to evaporate. Pour in the passata and broth. Mix everything together well and simmer over a low heat partially covered for about 30 minutes.
  3. Add the cooked or canned beans to the meat sauce. Stir them in and continue to simmer the sauce for another 15 minutes. Season with salt and black better according to taste.
Cook the pasta and serve
  1. Bring a pot of salted water to a boil and then add a dash of olive oil to prevent the pasta sticking together. Cook the maltagliati in the boiling water until they rise to the surface (3-4 mins). Wait for about half a minute and then remove them with a slotted spoon and add to the sauce. You may need to cook the pasta in batches. Test taste before straining all the pasta.
  2. Mix the pasta and sauce gently together and serve with a sprinkling of olive oil and some chopped parsley and grated pecorino or parmigiano if required.

Notes

  • Use baby back ribs cut into smaller pieces for the ragu or substitute with pancetta if preferred.
  • Borlotti beans can be replaced with pinto or red kidney beans if unavailable.
  • Leftovers keep well sealed in the fridge for one to two days; reheating will soften the pasta further.
  • The sausage and bean ragu works well with other types of pasta in addition to maltagliati.
  • Nutritional information is based on six medium servings of the combined pasta and sauce.

Nutrition Information

Calories 692kcal (35%) Carbohydrates 55g (18%) Protein 26g (52%) Fat 41g (63%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 19g (95%) Trans Fat 0.1g (5%) Cholesterol 88mg (29%) Sodium 840mg (35%) Potassium 868mg (18%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 3786IU (76%) Vitamin C 12mg (13%) Calcium 86mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 692

% Daily Value*

Calories 692kcal 35%
Carbohydrates 55g 18%
Protein 26g 52%
Fat 41g 63%
Saturated Fat 13g 65%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 19g 95%
Trans Fat 0.1g 5%
Cholesterol 88mg 29%
Sodium 840mg 35%
Potassium 868mg 18%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 3786IU 76%
Vitamin C 12mg 13%
Calcium 86mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.