Named after the still-active volcano on whose slopes the city of Napoli was built, Vesuvio is a short curly pasta common to the southern region of Campania.
Each piece has numerous nooks and crannies that make it a great match for a chunky sauce like the Neapolitan-style ragù in this recipe.
Recipe courtesy of Eataly
Yield: 6 servings
- 1 pound Vesuvio pasta
- 1 (28-ounce) can Italian tomatoes, crushed by hand
- 12 ounces sweet Italian sausage
- 2 cups onions, chopped
- 1 clove garlic, peeled & sliced
- 2 tablespoons extra virgin olive oil
- Peperoncino flakes, to taste
- Salt, to taste
Cook the onions in the olive oil until they soften.
Add the garlic, season with salt and peperoncino, and crumble in the sausage.
Cook until the meat browns evenly.
Add the tomatoes and a cup of water (tip: you’ll add even more flavor if the water is collected from the tomato can!).
Cook for 1 hour, or until the sauce is well flavored.
Add the Vesuvio to a pot of salted boiling water, and stir.
Cook until al dente. Drain, reserving some of the water.
Add the pasta to the sauce, toss, and cook together over medium heat for 1 minute or until the pasta is coated and perfectly al dente.
Add pasta water as needed to make the sauce slightly loose and glossy.
Finish with a drizzle of olive oil, toss the pasta again, and plate.
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