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Pasta with Sicilian pork sauce

by Ada Parisi
5 min read
Pasta al sugo di maiale alla siciliana

The pasta with Sicilian pork sauce might seem like a winter dish, since it is a sauce of thick and tasty meat. But in reality it is a Sicilian recipe that is prepared all year round and, in particular, for Carnival and in August on the occasion of Ferragosto. As the PASTA 'ncasciata TO MESSINESE, a sumptuous recipe based on meat sauce, fried eggplant, salami, hard boiled eggs, cheese, peas cooked in a crock pot in a wood oven.

Pasta with Sicilian pork sauce, better if with black pig of the Nebrodi, it is a very tasty first course but simple to prepare. And of course the meat is served as a second with baked potatoes. In this article you will also find some more ideas for a LUNCH OF FERRAGOSTO ALL SICILIAN between timbales, arancini, caponate.

Sicilian pork sauce: the ingredients

To prepare a perfect pork sauce you have to make a mixed meat sauce, some’ as when preparing the RAGU’ NEAPOLITAN in its original recipe. You will need a little’ of sausage flavored with fennel, a few pork ribs and a few pieces of pulp. This is, Obviously, of a red sauce made with tomato, a classic sauté and then aromas: Laurel, cloves, chilli and wine. Even in this case, tradition has it that you cook the Sicilian pork sauce in a crock pot and in a wood oven. I used a low and wide pan and I cooked it, covered, long over low heat: the meat, with a long and slow cooking, becomes very soft. And the thick and tasty sauce.

The symbolic pasta of this dish are the macaroni made at ferretto, but if you do not want to prepare pasta at home you can safely use a short pasta of large format as rigatoni, fusilloni or half sleeves. Have a good day!

Pasta al sugo di maiale alla siciliana

PASTA WITH SICILIAN PORK SAUCE

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.3/5
( 3 voted )

Ingredients

600 grams of fennel sausage

600 grams of pork sprouts (Ribs)

500 grams of pork pulp (fillttoo ocapocollo)

1 small onion

1 carrot

1 stick of celery

1 clove of garlic

2 Bay leaves

1 clove

a small piece of chili pepper

750 ml of tomato puree

30 grams of tomato paste

Salt, to taste

extra virgin olive oil, to taste

200 ml of red wine

350 grams of short pasta or homemade macaroni with ferretto

grated Sicilian pecorino cheese, to taste

Procedure

Pasta with Sicilian pork sauce

Pasta with Sicilian pork sauce

Sicilian pork sauce is simple to prepare. Finely chop carrot, onion and celery. Put them in a low and wide pan, even crock if you have it, and brown in extra virgin olive oil until the vegetables become translucent. Add the chilli and garlic and brown them too. Always on low heat, add ticks first, brown them by turning them over from both sides.

Then add the sausage and finally the pork pulp cut into pieces not too small. Deglast with red wine and, when the alcohol has evaporated, add laurel, the clove, the tomato paste and puree. Season with salt (you will adjust the salt later, when the sauce will be narrower), cover and start cooking over low heat.

After about an hour and thirty, check the pork sauce, taste and regular salt. Continue cooking for another 40-60 minutes or until the meat is very tender (the ribs will have to detach from the bone) and the thick and polished sauce.

I suggest you prepare the Sicilian pork sauce with several hours or even a day in advance. At this point you just have to choose the pasta format: homemade macaroni with ferretto, rigatoni, fusilloni. Even the orecchiette or malloreddus are formed that go well with this sauce.

Cook the pasta and drain it al dente, tod it with the sauce taking care to add to the sauce also a few pieces of sausage and meat. Complete with grated pecorino cheese and taste immediately. Remember to serve meat as a main course, accompanying it with baked potatoes. Bon appétit!

Note

MATCHING: Sebino Carménère IGT Carmenero 2016 Ca 'del Bosco. Un rosso ottenuto da un vitigno originario della Francia (Bordeaux), che la cantina della Franciacorta ha valorizzato negli anni. Affina per 13 mesi in botti di rovere. Il suo colore è intenso, potente e speziato, con un gusto pieno.

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2 comments

Maïté la Basque 10 August 2021 - 21:43

Good evening Ada,
Thank you for this tasty recipe. I was interested in the history of the Nebrodi pig.
Here in the Basque Country, there is a pig , kintoa pig which was threatened with extinction and which is now saved and well established in our region, (it's kind of the same story, and it is thanks to enthusiasts that ancient breeds are reintroduced and become part of our heritage.)
Very nice week. Friendships. Maïté

Reply
Ada Parisi August 21, 2021 - 17:10

Thank you very much Maité. Very interesting story. We must know the difficulties of endangered breeds and those who are engaged in their valorization. ADA

Reply

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