Italian Sausage Ragu with Casarecce Pasta

Serves 4
Preparation time 10 minutes
Cooking time 40 minutes


Tick off the ingredients as you buy them

  • 500g Italian-style pork sausages
  • ½ cup Moro Tradicional Olive Oil
  • 1 cup red wine
  • 700g bottle tomato passata
  • 500g casarecce, penne or rigatoni pasta
  • ½ bunch basil leaves
  • freshly grated Parmesan, for garnish
  • Moro Primero Extra Virgin Olive Oil, for drizzling.

Slice or chop pork sausages. Heat Moro Tradicional Olive Oil in a large heavy based pot and sauté sausages until well browned. Deglaze pan with wine, add tomato passata and bring to the boil. Simmer uncovered for 20-30 minutes until thickened. Cook pasta in a pot of boiling salted water until al dente, drain and toss hot pasta into ragu together with basil leaves. Serve in pasta bowls sprinkled with Parmesan and a drizzle of Moro Primero Extra Virgin Olive Oil.


Casarecce pasta is a twisted scroll shaped tube pasta originating in Sicily. Penne, spirali or rigatoni may be substituted.