How to make Pici al Ragù di Cinta

Why cooks start here

Pici al Ragù di Cinta is cooked in Sienese pans. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.

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.