Ragu di Salsiccia in Bianco

2 hours
  • Total Time: 2 hours
  • Yield: 4-6 1x


  • 1 pound casarecci (or penne)
  • 1 pound mild Italian sausage, de-cased
  • 1 onion, finely chopped
  • 1/2 cup dry white wine
  • Olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bouillon vegetable stock
  • A pinch of saffron
  • 1 sprig rosemary, finely chopped
  • Parmigiano-Reggiano cheese, grated

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  1. In a large skillet over medium heat, saute the onion until translucent in a few tablespoons of olive oil. Add the sausage and cook until pink has faded. Add the wine, vegetable cube (dissolved in a cup of water), salt, and pepper.
  2. Reduce to low and simmer for 2 hours, stirring regularly. When only a few minutes of cooking time remain, dissolve the saffron in 1/2 cup water and add to sausage mixture.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente and drain, reserving some of the cooking water.
  4. Add the pasta to the sausage mixture, and then mix in rosemary. Add some cooking water if it seems dry. Serve immediately with a sprinkle of Parmigiano.

Ed's Review

My mortadella has a second name, it's  B-o-l-o-g-n-a. I was recently in Bologna, the home of mortadella, and I can assure that the real Mortadella Bologna has very little to do with its American namesake -  bologna, (aka, baloney). (It hurts even to write that word, much less compare it to the original.)

Two very trustworthy Roman friends (a chef and a hotelier) both independently told me that I needed to eat at Osteria Santa Caterina while in Bologna. I arrived in town, dropped my bag, and made a b-line for Via Santa Caterina. First came the mortadella, hand crafted and cut prosciutto-thin. Then came the tortellini, stuffed with mortadella. Da morire, as they say, "to die for."

Naturally, I returned for dinner. Handmade pasta in a ragu di salsiccia in bianco, sausage ragu, slow-cooked for two hours. The owners  kindly gave me their recipe, which I kindly pass on to you.  Da morire.

Buon Appetito!

Ed Garrubbo

7 thoughts on “Ragu di Salsiccia in Bianco”

  1. Good question from Norma Courrier – two hours, huh? It looks overall spettacolare. No mortadella – but sausage. Pasta bianca seems so foreign to some people – versus a traditional red sauce. But we know what winners the biancas can be. Grazie Eduardo!

  2. Hi, Just wondering if I half the recipe does it still cook 2 hours?

    Have you been to Casa Italiana recently?

    Thank you


  3. Hi Edwin

    Love your recipes!!

    Could you clarify….vegetable cube dissolved in cup of water…how much water?? A full cup or just enough to cover the cube?? Sorry to ask but I’m still learning how to cook 🙂

    Keep up the good work…I look forward to your posting every week!

    Toronto, Canada

  4. recipe sounds great, but, as is often the case, it is not clear if the 2 hour simmer is done with or without a cover. Please clarify.


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