My Favorite Pasta

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It could be said that one doesn’t need a book on pasta to cook pasta. I mean, start with garlic, add fresh tomatoes and basil to pasta, and you’ve got a fabulous dish. Add some Italian sausage and Parmesan to it and it gets even better. No recipe required.

But then, one could say that about a lot of different kinds of cooking. Especially everyday cooking, because often the recipes are created based on what you just picked up at the grocery store and what’s in your pantry.

But I have many Italian cookbooks, as well as pasta cookbooks, and it’s the only way to discover traditional recipes and unique ingredients.

One of my favorite Italian cookbook authors is Giuliano Bugialli. And this pasta recipe comes from his cookbook, Bugialli on Pasta, published in 1988. He’s especially funny to me because he abhors Americans who put cheese on all forms of pasta. He gets quite indignant about it, in fact.

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Fortunately, he has never visited me in my kitchen to see what I do and don’t do with pasta, because although I love his recipe, I’ve also adapted it. And, I serve it with cheese. The original recipe in the book is called Malloreddus alla Campidanese, or Sardinian Pasta with Sausages.

This is a photograph of his actual recipe using the “correct” pasta called malloreddus. I’ve always thought that this pasta shape looks like maggots! But I finally got my hands on some so that’s what I’m using!

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This is Malloreddus.


If you can’t find malloreddus, or find them too maggotty, use any ruffly pasta shape like radiatore or trumpets.


So here is my slight adaptation of Mr. Bugialli’s recipe.

Pasta Alla Campidanese
Pasta with Sausages

12 ounces pasta of choice
3 tablespoons olive oil
1 pound Italian sausage
1 onion, finely chopped
3 cloves garlic, minced
1 – 26.46 carton (Pomi brand) chopped tomatoes
2 teaspoons dried basil (during winter months)
1/2 teaspoon salt
Pinch saffron
1/3 cup cream
Freshly grated Parmesan
Fresh basil leaves, chiffonaded (during summer months)

Place a large pot of water on the stove over high heat. When the water boils, add the pasta, and cook according to package directions. Then pour everything into a large colander.

Pour the olive oil in the same pot that you used to cook the pasta. Heat it over medium high heat, then add the sausage. Use fairly large pieces; you don’t want it to look like ground sausage. Cook until well browned, then remove them from the pot with a slotted spoon and place the sausage in a bowl.

Turn down the heat slightly, then add the onion to the pot and sauté for about 5 minutes.

Add the garlic and stir for about 10 seconds, then add the tomatoes.

Give everything a stir, and cook for about 5 minutes to reduce slightly. You don’t want to reduce too much; you want extra sauce so the noodles can absorb it. Then add salt, saffron, and dried basil, if using. Stir well.

Stir it in, then add the sausage to the sauce. Cook for a few minutes, then add the cream.


Then add the pasta. Stir well but gently to combine.


Serve hot, topped with grated Parmesan and fresh basil, if available.

In reality, pasta puttanesca is my personal favorite, but it’s not for everybody. This recipe with Italian sausage and the red sauce is more generally enjoyed by everyone.

I like to prepare the pasta about an hour before serving, so the pasta has a chance to soak up the lovely sauce.

This pasta reheats pretty well, but you might have to add some broth or more cream and heat on the stove gently and slowly.

Besides the Parmesan, it’s really good topped with cayenne chile pepper flakes.

Spaghetti Bolognese

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This post came about in a funny way. My virtual food blogger sister-friend Linda Duffin, of the impressive blog Mrs. Portly’s Kitchen and I were commenting back and forth one day discussing the cooking of our mothers.

Linda wrote, “And don’t get me started on her spag bol.” Now, Linda is British, and I’ve spent many months-worth of time in the UK, or whatever it’s called now, and I have always tried local specialties in the various countries, whether Cullen Skink, Bedfordshire Clanger or, my favorite – Spotted Dick. But I’d never heard of Spag Bol.

Linda, probably thinking I’m an unsophisticated daftie, explained that spag bol was simply short for Spaghetti Bolognese. Of course.

Which then got me thinking that I’ve never made spaghetti bolognese in all of my years cooking. The cookbook I immediately grabbed, was Giuliani Buglialli’s Buglialli on Pasta, published in 1988.

Buglialli is so strictly Italian, and he’s so familiar with Italy’s regional cooking, that I knew he would be the proper resource. When I call him strict, I’m not kidding. He practically yells at you from the pages of his cookbooks if you dare grab a chunk of Parmesan.

“One should not indiscriminately sprinkle Parmigiano over everything if all dishes are not to melt into an unappealing sameness.”


On his research in studying and documenting authentic Italian recipes: “Arriving at an authentic version of a recipe with a long tradition requires work. The dish as prepared at one regional restaurant or by one family from an area is not necessarily an authentic version of that region’s preparation. It is important to compare many different sources, printed and oral, especially the oldest available ones. But let us not forget that even some Italian grandmothers are poor cooks.”

I find him really entertaining, and I love his passion. And there it was, in the cookbook, Tagliatelle al Ragu alla Bolognese.

“The famous Bolognese ragu is one of several meat sauces and the most popular. Its distinctive features are the sautéing of the meat together with the aromatic chopped vegetables, the omission of garlic, the combination of snipped, chopped, or ground beef and pork, the use of white rather than red wine, and the use of heavy cream.”

Furthermore: “I should like to remind once again that pasta with meat sauce is not automatically alla bolognese. Only those pastas specifically using a Bolognese meat sauce are such; the many employing such sauces from other regions would never be considered alla bolognese.”

I looked online for any recent information on Buglialli, and did find his website, called Buglialli Foods of Italy, and under his cooking courses, held at his farmhouse in Tuscany, none are listed beyond 2015. If he is still alive, it’s estimated that Buglialli is approximately 80 years old. Seems like his date of birth was always kept a secret.

Ragu Alla Bolognese
printable recipe below

1 medium-sized red onion, peeled
1 medium-sized carrot, scraped
1 large stalk celery
3 ounces pancetta, cut into cubes
6 ounces lean boneless beef, in cubes
6 ounces boneless pork, in cubes
4 tablespoons sweet butter
2 tablespoons olive oil
1 pound ripe, fresh tomatoes, chopped
1/2 cup dry white wine
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
3/4 cup lukewarm beef broth
3/4 cup heavy cream

Finely chop the onion, carrot and celery.

Coarsely grind the pancetta, beef, and pork all together in a meat grinder. (I used my food processor.)

Heat the butter and oil in a heavy, flameproof casserole over medium heat. When the oil mixture is warm, add the chopped vegetables and ground meats, and sauté for 10 minutes, stirring every so often with a wooden spoon.

Pass the tomatoes through a food mill, using the disc wth smallest holes, into a glass bowl.

Add the wine to the casserole and let it evaporate for 5 minutes.

Add the tomatoes and simmer for 20 minutes. Season to taste with salt, pepper, and nutmeg.


Then add the broth. Cover the casserole and simmer for 45 minutes, stirring every so often with a wooden spoon.

Add the cream, mix very well, lower the heat, and reduce for 20 minutes; for the last 5 minutes, remove the lid.


Remove the sauce from the heat and let rest until cool, about 1 hour.

Tagliatelle Al Ragu Alla Bolognese, from Bologna

Cook the pasta according to package directions, although Buglialli suggests fresh tagliatelle. (I used pappardelle.)

Place 4 tablespoons of sweet butter in serving bowl; add a little boiling water to melt the butter.

When ready, drain the pasta, transfer to the serving bowl, and mix well with the melted butter.

Pour the sauce all over, mix and serve immediately.

Pass freshly grated Parmigiano cheese at the table.

This ragu is fabulous. If you close your eyes, it’s like you’re eating blended lasagna!

My only regret is not making a quadruple batch of this lucious sauce.