Vesuvio al Ragù di Salsiccia: Pasta with Neapolitan Sausage Ragù

Named after the still-active volcano on whose slopes the city of Napoli was built, Vesuvio is a short curly pasta common to the southern region of Campania. Each piece has numerous nooks and crannies that make it a great match for a chunky sauce like the Neapolitan-style sausage ragù in this recipe.

Ingredients for 6 people

• 1 pound Vesuvio pasta
• 1 (28-ounce) can Italian tomatoes, crushed by hand
• 12 ounces sweet Italian sausage
• 2 cups onions, chopped
• 1 clove garlic, peeled and sliced
• 2 tablespoons extra virgin olive oil
• Peperoncino flakes, to taste
• Salt, to taste

How to make Vesuvio al Ragù di Salsiccia

1. Cook the onions in the olive oil until they soften. Add the garlic, season with salt and peperoncino and crumble in the sausage. Cook until the meat browns evenly.
2. Add the tomatoes and a cup of water. Cook for 1 hour, or until the sauce is well flavored.
3. Add the Vesuvio to a pot of salted boiling water and stir. Cook until al dente. Drain, reserving some of the water.
4. Add the pasta to the sauce, toss and cook together over medium heat for 1 minute, or until the pasta is coated and perfectly al dente. Add pasta water as needed to make the sauce slightly loose and glossy.
5. Finish with a drizzle of olive oil, toss the pasta again and plate.

Tips

Add flavor to the sauce

You will add even more flavor if the water for the sauce is collected from the tomato can.