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 ragù in this recipe.
Vesuvio al Ragù di Salsiccia (Vesuvio with Sausage Ragù)
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 & sliced
2 tablespoons extra virgin olive oil
Peperoncino flakes, to taste
Salt, to taste
Recipe courtesy of Eataly
Cook the onions in the olive oil until they soften. Add the garlic, season with salt and pepperoncino, and crumble in the sausage. Cook until the meat browns evenly. Add the tomatoes and a cup of water (tip: you'll add even more flavor if the water is collected from the tomato can!). Cook for 1 hour, or until the sauce is well flavored.
Add the Vesuvio to a pot of salted boiling water, and stir. Cook untilal dente. Drain, reserving some of the water.
Add the pasta to the sauce, toss, and cook together over medium heat for 1 minute or until the pasta is coated and perfectlyal dente. Add pasta water as needed to make the sauce slightly loose and glossy.
Finish with a drizzle of olive oil, toss the pasta again, and plate.