Take a trip through Sardinia's food heritage with this local staple. This specialty is a rich, indulgent dish featuring salsiccia (sausage), saffron, tomato and red wine, normally reserved for the most special of occasions. We have paired the sauce, known as Campidanese, with strascinati pasta.
This Pugliese pasta shape is similar to orecchiette (''little ears'') and, like its small-eared sibling, also omits egg, and so is a pasta bianca, or "white pasta", given the lack of the distinctive yellow hue from the egg yolk. Strascinati, however, are almost double the size of orecchiette, and are the perfect shape for sopping up our sausage ragù, which becomes nestled within the pasta shapes. This dish is traditionally served with cream of pecorino, which is added at the very last moment, enriching the dish and adding depth to the sauce.
INGREDIENTS: (Allergens in bold): Fresh pasta (Wheat flour, Durum wheat flour, Salt), Passata, Sausage, Water, Onion, Extra Virgin Olive Oil, Salt, Black pepper,
GARNISH INGREDIENTS: Pecorino cheese, Boiling Water, Sugar, Pecorino cheese
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|Strascinati with Italian Sausage Ragù, Pecorino & Pecorino Foam||Grams||Calories|
Please note the above nutritional guidance is based on our estimates only.