Pici with Tuscan Sausage Pasta
A rich and flavour packed Tuscan sausage ragu made with the most delicious Italian sausages, fennel seeds, red wine and plum tomatoes, cooked to perfection and served with Pici pasta.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 people
- 1 lb (490g) Tuscan or Italian sausages
- 1 medium carrot
- 1 celery stalk
- 1 small white onion
- 2 cloves garlic
- 1 tbsp fennel seeds
- 1 large sprig rosemary
- 1 tbsp olive oil
- 3.4 fl oz (100ml) red wine
- 1.7 lbs (800g) tinned plum tomatoes
- 7 fl oz (200ml) water
- salt and pepper
- 1.1 lbs (500g) pici
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 tinned tomatoes and 200ml of 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 100ml 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.
Please note this recipe was tested and developed using metric measurements, all imperial measurements are approximate.