Recipe Overview
This dish brings together one of Tuscany’s most recognizable handmade pastas with the deep savory character of sausage, mushrooms and tomato. The thick, irregular pici strands hold the ragout naturally, while Pecorino Romano and Parmigiano Reggiano add salt, umami and a rich final finish.
Chef Notes
Preserve the rustic irregularity of the pici; the strands should look handmade, not machine-perfect. Cook the mushrooms until their released moisture has evaporated before adding them to the ragout, and finish the pasta in the sauce with a small amount of pasta water before adding the cheeses.
Connected Experience
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Ingredients
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Hand-Rolled Pici Pasta — 450 g · hand-rolled strands
pici_pasta
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Tuscan Sausage Ragout
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900 g · or bulk Italian sausage
tuscan_sausage_ragout
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Tomato Sauce — 950 ml · Salsa di Pomodoro
tomato_sauce
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Mixed Mushrooms — 450 g · cleaned and julienned
mixed_mushrooms
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Yellow Onion — 300 g · finely chopped
TC-VEG-ONION-YELLOW
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Extra Virgin Olive Oil — 80 ml · plus more as needed
OIL-0001
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Garlic — 12 g · minced
TC-VEG-GARLIC-001
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Pecorino Romano — 120 g · finely grated
TC-DAIRY-PECORINO-ROMANO
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Parmigiano Reggiano — 120 g · finely grated
TC-DAIRY-PARMIGIANO-REGGIANO
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Sea Salt — to taste · season to taste; non-deducting until a weighed standard is set
SPICE-SALT-0001
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Black Pepper — to taste · freshly ground; non-deducting until a weighed standard is set
SPICE-PEPPERCORN-BLACK
Preparation
- Prepare the pici dough and hand-roll it into thick, irregular strands, or use prepared pici from the Tuscany Cuisine base recipe.
- Warm the extra-virgin olive oil in a wide pan. Sweat the finely chopped yellow onion until translucent, then add the minced garlic and cook briefly until fragrant.
- If using raw sausage, brown it separately and drain excess fat, then fold it into the onion mixture. If using prepared Tuscan sausage ragout, warm it gently and continue with the mushrooms.
- Blanch the mushrooms briefly if desired, drain well, then sauté until their moisture is reduced and they begin to brown. Fold them into the sausage mixture.
- Add the tomato sauce and simmer gently for 45 to 60 minutes, allowing the ragout to become rich, glossy and integrated.
- Cook the pici in plenty of well-salted boiling water until al dente. Transfer directly to a sauté pan with the ragout and a splash of pasta water, then toss until the sauce clings to the strands.
- Finish with Pecorino Romano, Parmigiano Reggiano and a thread of extra-virgin olive oil. Adjust salt and freshly ground black pepper and serve immediately.
Service Suggestions
- Serve in warm pasta bowls so the thick pici stays hot through service.
- Use enough ragout to coat and nestle around the strands without burying the handmade pasta.
- Finish with a balanced blend of Pecorino Romano and Parmigiano Reggiano.
- A final thread of extra-virgin olive oil adds gloss and reinforces the Tuscan character.
Dietary / HACCP Notes
- Contains pork, milk and wheat/gluten; the traditional Tuscany Cuisine pici base is egg-free.
- If using raw bulk sausage, keep it separated from ready-to-eat ingredients and cook it completely before combining with the sauce.
- Cool prepared ragout rapidly under the kitchen HACCP plan when producing in advance, then reheat thoroughly for service.
- Hold grated cheeses refrigerated and add them during final pasta finishing.
| Calories | ~610 kcal |
| Protein | ~28 g |
| Carbohydrates | ~48 g |
| Fat | ~34 g |
| Fiber | ~3 g |
| Cholesterol | ~60 mg |
| Sodium | ~570 mg |