Pici al Ragù di Cinta

Name: Pici al Ragù di Cinta
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g pici; 400 g Cinta Senese sausage; 400 g tomato passata; 1 onion; 1 sprig sage; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pici al Ragù di Cinta is a traditional dish from the rolling hills of Siena, where rustic charm meets culinary precision. Prepared in Sienese pans, this pasta is often enjoyed on leisurely Sunday afternoons, a nod to the region's appreciation for unhurried meals. The use of Cinta Senese sausage, a local specialty, marries the dish to its origins with historical authenticity.

The robust ragù, simmered slowly with tomato passata and aromatic sage, envelops the thick pici with a savory embrace. Each bite reveals the subtle sweetness of caramelized onions, balanced by the rich, meaty depth of the sausage. A sprinkle of fine sea salt ties the flavors together, resulting in a hearty, comforting dish that speaks to the heart of Tuscan cooking.

Ingredients

400 gpici
400 gCinta Senese sausage
400 gtomato passata
1onion
1 sprigsage
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Once boiling, add a generous amount of fine sea salt to the water. This will season the pici as it cooks, enhancing its flavor. The water should taste like the sea.
In a wide pan over medium heat, crumble 400 g of Cinta Senese sausage. Cook until the sausage is browned and cooked through, breaking it up with a wooden spoon. This step releases the flavorful fats from the sausage, which will form the base of your ragù.
Finely chop 1 onion and add it to the pan with the sausage. Cook until the onion becomes translucent and soft, stirring occasionally. This will add sweetness and depth to the ragù.
Add 400 g of tomato passata to the pan along with 1 sprig of sage. Stir to combine, and let the mixture simmer gently. Taste and adjust with fine sea salt as needed. The sauce should thicken slightly and the flavors meld together.
Once the sauce is simmering, add 400 g of pici to the boiling water. Cook the pasta until it is just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining.
Transfer the drained pici to the pan with the ragù. Toss the pasta and sauce together over low heat, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta. The pici should be well-coated and glossy.
Serve the Pici al Ragù di Cinta hot, ensuring each portion has a generous amount of sauce. The pasta should be tender yet firm, with the ragù evenly distributed throughout.