Chitarra al ragù di salsiccia
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore come together to create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for Amantis Montecucco Sangiovese DOCG, featured in the 6-bottle mixed and 4-bottle red wine club cases for September 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Chitarra al ragù di salsiccia
Spaghetti alla Chitarra with Sausage Ragù
Serves 4
Ingredients
- 500 g fresh Italian sausage, like the spicy terroni sausage
- 200g of dry white wine
- 400 g canned milled plum tomatoes
- 1 carrot, finely chopped
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- Extra-virgin olive oil, as needed
- 1 fresh bay leaf
- Fine salt, to taste
- Freshly ground black pepper, to taste
- 400 g (14 oz) spaghetti alla chitarra
- Parmigiano-Reggiano, freshly grated, for serving
Method
- Finely chop the onion, carrot, and celery.
- Remove the casing from the sausage and break the meat into small pieces.
- Heat a drizzle of olive oil in a heavy-bottomed saucepan over low heat. Add the chopped vegetables and cook gently for about 10 minutes until softened.
- Increase heat to medium-high, add the sausage, and cook for 5 minutes, breaking it up with a wooden spoon until browned, deglaze with the white wine.
- Add the canned milled plum tomatoes, season with salt and pepper, cover, and simmer on low for about 45 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti alla chitarra in salted boiling water until al dente. Reserve about 1 cup (240 ml) of the pasta cooking water, then drain.
- Add the drained pasta to the sauce, tossing over medium heat. Add reserved cooking water as needed to help the sauce coat the pasta evenly.
- Serve immediately, topped with grated Parmigiano-Reggiano.
Buon appetito!
