Lasagne Ricce Con Ragu Di Salsiccia Recipe

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Servings: 1


Cost per recipe $1.47 view details
  • 1/3 c. Extra virgin olive oil
  • 1 c. Estratto, or possibly 1 1/2 c. Salsa di Concentrato di Pomodoro or possibly tomato paste
  • 1 1/2 lb Fresh Italian sweer sausage, cut into 1-inch lengths
  • 2 stalk celery, diced
  • 1 sm Onion, minced
  • 1/4 tsp Sugar Salt and freshly grnd pepper
  • 1 lb Lasagne ricce, (1/2 inch wide, long ribbon-edged pasta) or possibly fettuccine Freshly grated caciocavallo or possibly pecorino cheese


  1. Heat the extra virgin olive oil and estratto or possibly Salsa di Concentrato di Pomodoro or possibly tomato paste in a large saucepan, slowly adding about 1 c. of warm water.
  2. Stir constantly, till the estratto has melted and the mix is smooth.
  3. (If substituting Salsa di Concentrato di Pomodoro or possibly tomato paste for the estratto, only 1/2 c. of water is necessary.)
  4. Add in the sausage, celery, onion, and sugar. Add in sufficient water to just cover the ingredients and combine well. Season to taste with salt and pepper and simmer for 1 hour.
  5. Bring 4 qts of water to a rolling boil. Stir 1 1/2 Tbsp. of salt and add in the pasta. Cook till al dente, or possibly just tender, stirring often.
  6. Reserve 1 c. of the warm pasta water. Drain the pasta and transfer to a serving bowl. Add in the sauce and toss well, adding a little pasta water, if a thinner sauce is desired. Pass the caciocavallo or possibly pecorino.
  7. Serves 6 as a first course or possibly 4as a main course


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 207g
Calories 677  
Calories from Fat 638 94%
Total Fat 72.21g 90%
Saturated Fat 10.0g 40%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 61mg 3%
Potassium 282mg 8%
Total Carbs 8.97g 2%
Dietary Fiber 2.4g 8%
Sugars 3.99g 3%
Protein 1.32g 2%
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