Bigoli pasta with Luganega sausage

Step 1

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.

Step 2

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.

Step 3

Add the sausage meat to the frying pan and brown it.

Step 4

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.

Step 5

Simmer uncovered on a low to medium heat for 20-25 minutes. Stir occasionally. Add salt and pepper to taste.

Step 6

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.

Step 7

Cook the pasta al dente according to the instructions on the packet.

Step 8

When the pasta is cooked, drain it and add it to the pan with the sausage ragu. Mix the pasta and the sauce together.

Step 9

Serve immediately with grated Grana or Parmigiano if required.