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Pasta with sausage meat sauce beggar

by Ada Parisi
5 min read
Mezze maniche con ragù di salame pezzente

Finally came the fall and you can start to prepare the sauce, so today I leave the recipe of the pasta with the sauce of salami tramp. This, In fact, It is a particular sauce, full of memories that will always be in heart: the memories of Matera, City I fell in love with and from which I snagged the salami beggar. Is’ a salami typical of the hilly areas of Basilicata and is part of a secular tradition, based on the need not to throw anything away of the pig.

This salami (that now is Slow Food), It was the last sausage prepared after slaughter of the pig and then, to do that, used all the fat advanced from other preparations. Their high fat content makes it perfect for enriching soups or meat sauce and is one of the basic ingredients of the ' Ndrupp ' c (in Italian: hitch), the typical power sauce. I wanted to prepare this sauce to remember my TRAVEL ITINERARY IN MATERA, those flavors and those fiery colors.

If you could find even the cacio ricotta in Basilicata, with which to finish the dish, would you be from commendation. Of course you can follow the same procedure for any salami based sauce, sausage or sausage. And among the fastest sauce try also RAGU’ SAUSAGE AND FENNEL, You will become employees. A word on tomato: it is a pureed datterini produced by Sole e Sapori, fruity and sweet. The tomato is grown in dry soil and the transformation occurs on the same day of the collection. Have a good day!

Mezze maniche con ragù di salame pezzente


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


400 grams of salami beggar
a clove of garlic
a quarter onion
800 grams of tomato sauce
a tablespoon of tomato paste
salt and pepper, to taste
a pinch of cayenne pepper (If you like)
120 ml white wine
extra virgin olive oil, to taste
320 grams of pasta (I used the mezzemaniche)
oregano or Marjoram or Basil (In short, the herb of your choice)
cacioricotta, to taste (or cheese if you don't find the cacioricotta)


Finely chop the onion. Remove the casing salami bum and get it into slices, then chop coarsely. Pour a drizzle of oil into a pan (It doesn't take much because the salami is very fat) and Brown the onion, the shirted garlic and the chilli.

Then add the sausage and fry until it changes color evenly. Add the tomato paste and deglaze with white wine. When the alcohol has evaporated, combine the tomato puree, herbs, Add salt and cook covered until the sauce won't be well reduced and dense. I cooked it for about an hour..

Boil the pasta in salted water, drain it al dente and set aside some cooking water. Skip the pasta in the sauce of salami beggar, combining if necessary a few spoonfuls of the cooking water to keep the whole thing well. Serve immediately after crumbling on the plate a little cacioricotta or caciocavallo (and if it were caciocavallo podolico even better). Bon appétit!

MATCHING: We recommend to combine this recipe tasty and rich with "Klanis" Syrah, produced by the company "Vini dal Cero", in Cortona, in the province of Arezzo. It is an elegant and structured red wine, that smells of plums and berries, with notes of vanilla and cocoa, balanced flavor with a lingering finish of fruit and toasted notes.

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Hedwig October 12, 2015 - 18:21

Good I'm bum obviously here manco nobody knows :-((
Caciocavallo podolico is unique already tasted and a whole history of the animal to produce very interesting. Good week.

Ada Parisi October 12, 2015 - 18:55

Hedwig even in Rome I find salami beggar… I took it with me from Matera ;-)

Salvatore October 12, 2015 - 12:29

Good morning Ada. The dish that suggest today seems quite tasty and strong. Its country traditions reinforces the flavor on and simplicity . I had tried something similar with Sicilian salami prepared from my butcher. A true goodness. Try the recipe following your . Will be excellent with cheese. A warm greeting. Salvatore.
P.S. What happened to the garlic which appears among the ingredients ?

Ada Parisi October 12, 2015 - 13:30

Saviour of course I forgot… VA browned with onion and chilli, but I suppose you guessed. Thanks for letting me know. Try and let me know, I love cheese… ADA


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