Luganega Sausage Recipes

BIGOLI PASTA WITH LUGANEGA SAUSAGE

Bigoli pasta with Luganega sausage image

A very tasty and easy to make pasta with sausage ragu recipe from Veneto, which the family is sure to love!

Provided by Jacqueline De Bono

Time 45m

Number Of Ingredients 12

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))
1/2 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 tsp peperoncino flakes ((optional))
salt (for pasta and to taste)
black pepper (to taste)
30 g parmigiano, grana or pecorino (1oz (optional))

Steps:

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.

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