PICI TOSCANI fatti in casa la ragù di SALCICCIA AL CHIANTI

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free while Grana Padano is a more affordable cheese alternative.

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat content, while ground beef is often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes can enhance flavor, while tomato paste is a budget-friendly option.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds depth without alcohol, while water is the most economical.

Prepare the pasta by mixing 400 g of Farina 0 with 200 g of Acqua and 20 g of Olio extravergine d'oliva until a dough forms.

Knead the dough by hand on a work surface until smooth.

Shape the dough into thick spaghetti-like strands (pici).

For the sauce, finely chop 1 Cipolla and sauté it in a pan with some Olio extravergine d'oliva.

Add 500 g of Salciccia tiscana to the pan and cook until browned.

Stir in 500 g of Pomodori pelati and season with Sale fino, Pepe nero, and Peperoncino fresco to taste.

Pour in 2 bicchieri abbondanti of Vino Chianti and let the sauce simmer until thickened.

Cook the pici in boiling water until al dente, then drain and combine with the sauce.

Cooking Techniques

Spice Level:

Dietary

Allergens