Pici with Tuscan Sausage Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
774 kcal
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Course
Main Course
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Cuisine
Italian
Pici with Tuscan Sausage Pasta
Description
This recipe begins by browning Tuscan sausage meat after removing it from its casing, then cooking a soffritto of carrot, celery, and onion until softened. The sausage is returned to the pan and garlic added briefly for aromatic flavor. Red wine is poured in to deglaze and infuse the sauce, followed by canned plum tomatoes, water, fennel seeds, and a sprig of rosemary. The ragu simmers for 45-50 minutes, allowing flavors to meld and the sauce to thicken.
The pici pasta, a dense, hand-rolled pasta, is cooked separately and then combined with the ragu. The sauce is seasoned with salt and black pepper to taste. The resulting dish balances the richness of the sausage ragu with the satisfying chew of the pasta.
Best served warm, this dish can feed 4 to 6 people. The recipe notes indicate metric measurements were used for testing; imperial conversions are approximate. It makes a filling, rustic meal suitable for casual or family dining.
This recipe serves 4 to 6 people, adjust portions accordingly.Metric measurements are precise, imperial units are approximations.
Ingredients
- 1 lb Tuscan sausage 490g, or Italian sausage
- 1 carrot medium
- 1 celery stalk
- 1 onion small, white
- 2 cloves garlic
- 1 tsp fennel seeds
- 1 rosemary large sprig
- 1 tbsp olive oil
- 1/2 cup red wine (120ml)
- 28 oz canned plum tomatoes (800g)
- 3/4 cup water (200ml)
- salt
- black pepper
- 1 lbs pici pasta (500g)
Instructions
- Very finely chop the carrot, onion, celery and garlic, set aside. remove the sausages from their casings and add to a large pan under a medium heat. Break the sausages up as they brown using the side of a wooden spoon. Once browned, remove the sausages to a plate and drain any excess fat that's in that pan.
- Add 1 tbsp of olive oil to the pan and adjust the heat to medium/low. Add the carrot, celery and onion and stir occasionally with a wooden spoon for around 10 minutes until the veg is soft and the onions are translucent but not brown.
- Add the sausage meat back to the pan and add the garlic for 1 minute then add the wine. Stir the mixture for 1 minute then add the canned tomatoes and water. Add a good pinch of pepper, the fennel seeds and the sprig of rosemary.
- Let the ragu simmer for 45-50 minutes, stirring occasionally. You may need to add another splash of water half way through if it starts to reduce too much.
- Once the ragu is ready turn it down to the lowest heat possible and bring a pot of salty water to a boil. Add the pici pasta and cook according to packet instructions, once cooked remove the pasta from the water using a spaghetti spoon into the ragu. Toss the pasta through the ragu then serve in large bowls. Serve with grated parmesan.
Notes
- This recipe serves 4 to 6 people, adjust portions accordingly.
- Metric measurements are precise, imperial units are approximations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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