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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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
© 2018 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?