Ruote al Sugo di Salsiccia

A recipe from Sicily

Pasta wheels with sausage sauce

Preparation time: 15 minutes

Cooking time: 1 hour 30 minutes

Serves 4


— 400 g/14 oz pasta wheels (rotelle)

— 50 g/2 oz (2/3 cup) grated piacentino or Parmesan cheese

— salt

For the sauce

— 2 tablespoons olive oil

— 3 Italian sausages, casings removed

— 1 celery stalk, finely chopped

— 1 carrot, finely chopped

— 1 onion, finely chopped

— 300–400 g/11–14 oz (1¼–1 2/3 cups) tomato sauce or 3 tablespoons tomato purée (paste)

— 1 bay leaf

— pinch of ground cinnamon

— 1 clove

— pinch of freshly grated nutmeg

— 200 ml/7 fl oz (scant 1 cup) red wine

— salt and pepper


First, make the sauce. Heat the oil in a shallow pan and add the sausage meat, breaking it up with a wooden spoon. Cook over medium low heat, turning occasionally, for a few minutes, until golden brown, then remove from the pan. Add the celery, carrot and onion to the pan, reduce the heat to low and cook, stirring occasionally, for 5 minutes, until softened. Stir in the tomato sauce, if using, or mix the tomato purée (paste) with a little water and stir into the pan. Return the sausage meat to the pan, add the bay leaf, cinnamon, clove and nutmeg, season with a pinch each of salt and pepper, drizzle with the wine and cook until the alcohol has evaporated.

Pour in water to cover and simmer over very low heat, stirring occasionally and adding a little more water, if necessary, for 1 hour, until the sauce has thickened. Remove and discard the bay leaf.

Bring a large pan of salted water to a boil, add the pasta, bring back to a boil and cook for about 10 minutes, or according to package instructions, until al dente. Remove from the heat, drain and tip onto a serving dish. Add the sauce and toss lightly. Serve immediately, handing the grated cheese separately.



A stunning cookbook containing more than 50 authentic recipes from the tables of Sicily, the most characterful region of Italy