Mortadella & Pork Sausage Ragu
indulge in the bold flavours of this hearty rigatoni dish, where savoury pork and fennel sausage meet velvety mortadella in a rich tomato and white wine sauce. Fragrant sage and a splash of chicken stock deepen the flavours, while crispy sage leaves add the perfect finishing crunch. Tossed with perfectly cooked rigatoni and showered with finely grated parmesan, this dish is a comforting yet elevated take on classic Italian flavours.
Mortadella & Pork Sausage Ragu
Servings: 4
Savory pork and fennel sausage, rich mortadella, and fragrant sage simmer in a white wine tomato sauce, then tossed with rigatoni and topped with crispy sage and parmesan. Comforting, flavorful, and effortlessly delicious!
Print Recipe
Ingredients
- 1/2 cup olive oil
- 1 onion finely chopped
- 2 celery stalks finely chopped
- 2 garlic cloves finely chopped
- 10 slices mortadella chopped
- 3 pork and fennel sausages casings removed
- 10 large sage leaves roughly chopped, plus extra sage leaves, to serve
- 1 cup white wine
- 2 cups tomato sugo
- 1 bay leaf
- 1 1/2 cups Massel chicken stock
- 400 g Barilla rigatoni
- Finely grated parmesan to serve
Equipment Used
Instructions
- Heat 2 tbsp olive oil in a large saucepan over medium heat. Sauté onion and celery for 5 minutes until softened, then add garlic and cook for 1 minute.
- Add chopped mortadella and sausage, breaking up the sausage with a spoon. Cook for 10 minutes until browned. Stir in sage and white wine, simmering for 3 minutes until reduced by half.
- Pour in sugo, stock, and bay leaf. Simmer for 20 minutes until thickened. Season to taste.
- Cook rigatoni according to package instructions, drain, and toss with the sauce.
- In a separate pan, heat remaining 1/3 cup olive oil over medium-high heat. Fry extra sage leaves for 1 minute until crisp, then drain on paper towels.
- Serve pasta topped with crispy sage and grated parmesan.
