Name: TORTIGLIONI AL RAGU' VELOCE DI SALSICCIA
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 360 grammi di tortiglioni400 grammi di salsiccia frescaun cucchiaino colmo di semi di finocchiomaggiorana o timo freschi quanto basta6 cucchiai di olio extravergine di oliva2 cucchiai di concentrato di pomodoro500 millilitri di passata di pomodorosale, quanto bastaun pezzetto di peperoncino frescomezzo bicchiere di vino bianco seccouna cipolla di Tropea piccolamezzo cucchiaino di zuccherouna foglia di alloropecorino sardo Dop semistagionato, quanto basta

A recipe for meat lovers, of distinctive tastes and fast food. Tortiglioni with a quick sauce of sausage, fennel seeds and Pdo Sardinian pecorino cheese. I say fast because the sauce can be prepared in 30 minutes. Although, like any gravy, the more you prolong cooking more flavors are balanced and resolute.

Simply sauté the sausage, add the onion, the concentrate, the tomato, a little wine and cook everything on high heat: the taste is amazing and no one will understand that you have prepared in haste. You can choose between a white wine and a red wine, the second will give more character and more color to your meat sauce. If you are looking for quick and easy recipes, both salty and sweet, take a look at mine YOUTUBE CHANNEL.

Alternatively, if you are a lover of full-bodied and tasty sausage sauces, try them LASAGNE WITH SAUSAGE AND ARTICHOKES, the AUTUMN LASAGNE WITH RAGU’ PUMPKIN AND SAUSAGE. And again, the first Sicilian PASTA WITH BROCCOLETTI AND SAUSAGE and the TAGLIATELLE WITH MUSHROOMS AND SAUSAGE. All first courses rich in taste and simple to prepare. Have a good day!

Tortiglioni with fast sausage ragu '

Portions: 4 Preparation: 15 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

360 grams of tortiglioni
400 grams of fresh sausage
a heaped teaspoon of fennel seeds
fresh Marjoram or thyme as required
6 tablespoons of extra virgin olive oil
2 tablespoons of tomato paste
500 milliliters of tomato puree
sale, to taste
a piece of fresh chilli
half a glass of dry white wine
a small Tropea onion
half a teaspoon of sugar
a bay leaf
PDO semi-seasoned Sardinian pecorino, to taste

Procedure

Finely chop the onion. Remove sausage from casing and chop it coarsely with a knife. Put in a casserole large oil and allow to warm up, then add the crumbled sausage and fry over high heat until it takes color. Add the onion, chopped, the chili, the fennel seeds and tomato paste, Sauté for a minute and add wine.

Allow to evaporate, then add the tomato puree, the Laurel, Marjoram or thyme, chopped, sugar and salt to taste (attention because the sausage is tasty and the sauce narrowing may be salty). Cook over medium-high heat for at least 30 minutes. If you have a little more time, cover and let it cook longer. Remember to remove the bay leaf and pepper after cooking.

Cook the pasta in abundant salted water and drain it al dente, keeping a little cooking water. Stir the pasta into the pan with the sauce and a bit of cooking water and add the grated cheese. Serve the pasta dusting with more cheese and with some fennel seed.

Combination: A Lambrusco Grasparossa di Castelvetro Doc is one of the most suitable wines to this recipe very tasty. The strong wine fruit component joins a good drinkability and not excessive alcohol that makes your plate, valorizing it without covering its taste. We suggest "Fojonco", a wine cellars cooperatives Joined, belonging to the consortium of Historical brand of Modenese Lambrusco.

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Tortiglioni with meat sauce sausage quick

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Ada Parisi

Sicilian, professional journalist in the agri-food sector and passionate cook. In 2013 I founded Sicilians creative in the kitchen with my partner Gianluca Atzeni (economic journalist and videomaker) to save and tell the gastronomic memory of my land, but not only that. Here you will find traditional recipes, Italian and world recipes, stories of ingredients, cultural insights and authentic itineraries. Photos and texts are the result of our work and protected by copyright. You want to get to know me better? Follow me on Instagram e Facebook.

14 comments

Adriana March 4, 2014 - 18:53

Ada, that goodness! Every time I see these traditional recipes is like I am at home in Sicily and daydream.. Alas I am in UK and many of our Sicilian recipes/Messina are impossible to accomplish here… This paste, for example, I made it a few times with the British and sausages, However good it may be the end result, It is never the same… But do not give up and continue to Cook as much as’ can close to the flavors of our land…! See you soon and have a good evening.

Sicilians creative in the kitchen March 4, 2014 - 23:04

Hi Adriana, and welcome to my blog! I understand that you can't find the right ingredients abroad. I travel a lot and the first place I rush are just the shops and supermarkets to see what's available, so I know your difficulties. You don't give up, Sicily remains in the heart! Ada

Barbara January 30, 2014 - 14:33

ADA Hi, I'm not German but Sarda and I love your recipe that I propose to my husband an excellent cook. In these rainy days you want a dish as well as proposed by you.
Have a good day and still many proposals of delicious treats!

Sicilians creative in the kitchen January 30, 2014 - 14:43

Hi Barbara! Thank you! I speak German, so if you want or need advice we can tempt even in that language! Best wishes and I hope you come back the Sun! Have a good day! Ada

Cook in the clouds January 30, 2014 - 10:39

The sausage sauce I prepare it often having a Sardinian boyfriend :-) but I had never thought of adding fennel seeds, definitely going to try your version!

Sicilians creative in the kitchen January 30, 2014 - 13:16

A boyfriend sardo! There are two of us! And prepare with gnocchetti sardi??? A hug, Ada

Claudia January 30, 2014 - 09:36

Ada Bonjour!!!
Is’ very good!!! Do it often and just the other day I proposed at dinner…!!!

Sicilians creative in the kitchen January 30, 2014 - 13:18

Hi Claudia! I also I ate just the day before yesterday, telepathy! Have a good day!

Anna January 30, 2014 - 09:19

Ada Bonjour,
I ask you my sincere congratulations. Opening mail, and read your recipe , from mouth watering, Although morning, It's fantastic.
I wish you a happy day with affection Anna

Sicilians creative in the kitchen January 30, 2014 - 13:17

Anna thanks, Truly, of heart! And I open the blog and read words like yours does start beautifully the day! Have a good day, Ada

alessandro October 18, 2016 - 19:29

ciao :)
vorrei fare questa ricetta perche tutte le altra ricette che ho provato sono state meravighiose…complimenti!!
mi puoi dire cosa intendi per “mezzo bicchiere”?
quando dai misure per salsa or per olio etc etc mi puoi dire quanti millilitri circa intendi per mezzo biccchiere di vino, non voglio metterne troppo e rovinare la ricetta
grazie ea presto :)

Ada Parisi October 18, 2016 - 20:32

Hello Alexander! Thank you very much for the appreciation, I'm glad my recipes you like and above all you can fine. When I point to half a glass of wine I mean 50 ml, maximum 60, whereas a standard glass in the kitchen is approximately 100 ml. Let me know if this recipe do Center, He thinks I I ate it right tonight, but made with a slightly spicy sausages. Best regards,

alessandro October 19, 2016 - 12:30

Hello Ada :)
thank you very much for your quick reply..i will make this dish very soon and i am sure it will be delicious like all your other recipes!!
ciao!! :)

Ada Parisi October 19, 2016 - 16:32

Thank you, have a nice day!

Tortiglioni with meat sauce sausage quick