Yield: Yields about 5 cups ragù.
Known as Ragù di Costicine e Salsiccia alla Napoletana in my mother-in-law’s native Salerno, this ragù benefits from the addition of sausage, which gives the sauce depth and complexity.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Short, full-bodied dried pastas like rigatoni and orecchiette work great with ragù, because their nooks and ridges capture the sauce. If you want to use fresh pasta, a wide shape like papperdelle can stand up to a hearty sauce. And a ragù is a good excuse to cook gnocci, too.
Delicious and a family favorite. We tried other tomatoes and went back to the San Marzanos, as specified. You can taste the difference. I often opt for the already pureed version, though, and the results are fine.
One nice thing is that this sauce holds up well with whole wheat pastas.
Excellent recipe. I use more sweet italian sausage, increasing to 1#.
one the best Sunday night winter dinners. Used a shallot instead Onions. Delish
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?