Pasta with Sicilian Pork and Sausage Ragu

Pasta with Sicilian Pork and Sausage Ragu

Pasta with Sicilian Pork and Sausage Ragu

Course: DinnerDifficulty: Medium


Prep time


Cooking time




Calories per serving


Whatever the meal, I feel like Italians always put their spirit and the heat of the Italian Peninsula into each dish they make, which is why I adore Italian food. And of course, I always enjoy the selection of ingredients, their authenticity, and the harmony they produce when combined together in any dish.

Today we’re cooking this hearty pork and sausage pasta, a very distinguished dish that has the major downside of being very slow-cooker. I heard so much about the culture of South Europe and how calmly they approach things. The art of “living slowly” is a whole mindset that they adopted in Italy over many generations. That’s what this dish is about; you have to reserve roughly 3 hours to prepare the symphony of two types of meat and the traditional Rigatoni pasta. I promise that it will be worthwhile. The gourmet restaurant quality of this dish, along with the delicate Parmesan cheese and the fresh, home-grown basil leaves, will impress your family or friends.


  • 5 Pork sausages

  • 1 Pork tenderloin

  • Olive oil 2 tbsp

  • Tomato paste 600 ml (20 fl oz)

  • Red wine 1/2 cup

  • Cayenne pepper 1 tsp

  • Large onion chopped

  • Garlic 3-4 cloves

  • Fresh basil leaves (optional)

  • Parmesan grated 3 tbsp

  • Rigatoni pasta 2 cups

  • 2 Bay leaves

  • Salt

  • Freshly ground black pepper


  • Rinse the pork tenderloin, then dry well with paper towels. Season the meat on all sides with salt and pepper.
  • Saute the pork in olive oil for 5 minutes on each side until golden brown. Then, remove the pork from the skillet and set it aside on a separate large plate.
  • Using same pan, put the chopped pork sausages and fry for about 7-8 minutes, stirring constantly
  • Remove the sausages from the pan and place them on a plate with the pork.
  • Then, using the same pan again, saute the onion until soft, add garlic and cook for another 2-3 minutes over medium heat.
  • Add pork tenderloin and red wine to the onion. Cook for about a minute until the mixture comes to a boil.
  • Add 2 cups of water, tomato paste, cayenne pepper and bay leaves. Cover the pan with a lid and cook over low heat for about 1 hour 30 minutes, stirring occasionally.
  • After an hour, the mass will become thicker and darker. Pork should be soft and easily pierced with a fork.
  • Remove the pork tenderloin from the pan and cut it into chunks
  • Return the chopped pork to the pan, add the sausages and cook for about 30 minutes over low heat until the mass becomes thick.
  • Meanwhile, cook the rigatoni pasta until “al dente”.
  • When the mass in the pan becomes thick, add cooked pasta to it.
  • Cook for 1-2 minutes more until all flavors combine. Remove the skillet from the heat. Top everything with basil leaves and grated Parmesan cheese.
  • This dish is very hearty and just as tasty. Your family will be delighted!

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