In Sardinia, an Italian island of the Mediterranean, you can ask any passerby - albeit in Sardu, the local language - what the secret to the island’s special ragù is. Invariably, should you understand the vernacular, they will tell you that the perfect ragù alla Campidanese (named after the island’s Campidano region) relies not on elaborate preparation but the use of as few ingredients as possible. Each, however, must be exquisite. And it’s this stripped-back list of ingredients that makes this dish so special.
Whilst the secrets of our butchers’ iconic salsiccia will remain so, we can reveal that we cook the sausage meat with a simple combination of the very best tomatoes, fennel seeds, onion and seasoning. And that’s it. But don’t let the simplicity of its preparation belie its exceptionally meaty flavour. We serve with conchiglie (shells), which perfectly capture every last morsel of our secret sausage ragù.
The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, “conchiglia”. The Italian word “conchiglie”, just like the English word “conch”, shares the same Greek root in the form of kochýli, which means “shell”.
Durum WHEAT Semolina, WHEAT Flour, EGG, Rice Flour
Sausage & Fennel Ragu (160g):
Passata, Pork Sausage (Pork, Salt, Black Pepper, White Wine [SULPHITES] , Garlic) (Origin: UK) (42%), Onion, Olive Oil, Fennel Seeds, Salt, Black Pepper
Italian Hard Cheese (8g): MILK, Salt, Rennet