Pork Sausage Ragu Bianco with Mafaldine Pasta
This deliciously rich and decadent pork sausage ragu bianco with mafaldine pasta is the ultimate comfort food pasta dish you’ll make again and again.
Pork Sausage Ragu Bianco with Mafaldine Pasta
Pork Sausage Ragu Bianco with Mafaldine Pasta
Pork Sausage Ragu Bianco with Mafaldine Pasta
What is a ragu bianco?
A ragu is an Italian meat based sauce, usually slow cooked and served with pasta. Yum. A bianco or white ragu uses white wine and cream rather than tomatoes and red wine. It’s a lighter, creamier flavour but still gives all the complexities of a ragu.
A good white ragu sauce recipe should have layers of complex flavours of meat like pork - I’ve used sausage and guanciale, along with vegetables, spices, wine, stock, parmesan cheese and cream, all melding together to make an irresistibly delicious sauce.
Using sausage to make your ragu instead of ground pork takes it to a whole new level, without a whole lot of effort. Let the stove top do the work I say.
Does a ragu have to be slow cooked?
Actually no! While it is typically a slow cook dish, you can make a quick ragu if using meat like sausage. This is the perfect busy night recipe, because it comes together quickly, but the flavours are worthy enough for a night of dinner party entertaining or a simple date night in.
Make a double batch, because, yum. You can freeze the leftovers and easily reheat. Knowing you have a supply of sausage ragu just waiting for you when you need it is a pretty good feeling.
What is the best pasta for a ragu?
I’ve used mafaldine pasta because to me, a ragu is the perfect mafaldine pasta recipe. It’s fun to eat and looks beautiful too!
What should you serve with a sausage ragu bianco?
Make a simple salad to go along with it, like this pear and rocket salad. If you’re entertaining and want to serve an appetizer, you can’t go past this whipped brown butter. Serve it with fresh sourdough. I also suggest a simple crudo, it’s nice and light, simple to prepare and keeps in the Italian theme.
Cooking tips
For this recipe, you need to remove the sausage outer casing and just cook the meat, it's super easy. I explain it in the instructions, but be sure to watch the video for a visual demonstration.
Heck yes you can. Store in a container or freezer bag for up to three months.
Mafaldine is a thick ribbon noodle style pasta with curly edges. It’s also called mafalda or reginette which translates ‘little queens’ in Italian.
Cook it similarly to a dried pappardelle or fettuccine. In a big pot with boiling water, and a good hit of salt to flavour the pasta. Don’t overcrowd the pot as the pasta grows in size as it cooks.
Pappardelle works really well. Or any kind of pasta that coats sauce nicely.
Ingredients and substitutions
How to make it - step by step!
Remove the meat from the sausage casing by slicing into the sausage lengthwise down one side. Take the casing from one end and peel it off the filling by pulling back over the sausage towards the other end. Repeat for all the sausages.
In a pan, on medium high heat, add olive oil, guanciale and sausages meat, cook until browned, about 7 minutes.
Then add in fennel seeds, leek and garlic, fry for about 5 minutes or until softened.
Add tomato paste, white wine, chicken stock, cream and parmesan, salt and pepper, herbs, let it simmer gently for 15 minutes, stirring occasionally.
Meanwhile, put your pasta on, season the water with at least a tsp of salt. Cook to packet instructions, but remove from water 2-3 minutes before it is ready, as it will continue to cook in the sauce. Reserve 1 cup of pasta water (add another ½ cup if the sauce still needs a little loosening).
Add pasta into the ragu with pasta water, stir through then serve with a decent helping of parmesan.
Remove the meat from the sausage casing by slicing into the sausage lengthwise down one side. Take the casing from one end and peel it off the filling by pulling back over the sausage towards the other end. Repeat for all the sausages.
In a pan, on medium high heat, add olive oil, guanciale and sausages meat, cook until browned, about 7 minutes.
Then add in fennel seeds, leek and garlic, fry for about 5 minutes or until softened.
Add tomato paste, white wine, chicken stock, cream and parmesan, salt and pepper, herbs, let it simmer gently for 15 minutes, stirring occasionally.
Meanwhile, put your pasta on, season the water with at least a tsp of salt. Cook to packet instructions, but remove from water 2-3 minutes before it is ready, as it will continue to cook in the sauce. Reserve 1 cup of pasta water (add another ½ cup if the sauce still needs a little loosening).
Add pasta into the ragu with pasta water, stir through then serve with a decent helping of parmesan.
Watch the how to video
Watch the how to video
Pork Sausage Ragu Bianco with Mafaldine Pasta
- 400g mafaldine pasta
- 2 tbsp olive oil
- 6 Italian style pork sausages
- 200g guanciale
- 1 tsp fennel seeds
- 1 leek
- 3 garlic cloves, diced
- 1 tbsp tomato paste
- 3/4 cup white wine
- 3/4 cup chicken stock
- 1/2 cup thickened cream
- 1/4 cup fresh oregano leaves
- 1/4 cup fresh thyme leaves
- 1/3 cup parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 ½ cup pasta water
- Remove the meat from the sausage casing by slicing into the sausage lengthwise down one side. Take the casing from one end and peel it off the filling by pulling back over the sausage towards the other end. Repeat for all the sausages.
- In a pan, on medium high heat, add olive oil, guanciale and sausages meat, cook until browned, about 7 minutes
- Then add in fennel seeds, leek and garlic, fry for about 5 minutes or until softened
- Add tomato paste, white wine, chicken stock, cream and parmesan, salt and pepper, herbs, let it simmer gently for 15 minutes, stirring occasionally
- Meanwhile, put your pasta on, season the water with at least a tsp of salt. Cook to packet instructions, but remove from water 2-3 minutes before it is ready, as it will continue to cook in the sauce. Reserve 1 cup of pasta water (add another ½ cup if the sauce still needs a little loosening)
- Add pasta into the ragu with pasta water, stir through then serve with a decent helping of parmesan.