Penne alla Luganica - Carluccio's

Penne alla Luganica

Luganica sausage with pasta

Spicy pork luganica sausage & tomato ragù and Grana Padano

Penne alla Luganica


400g Luganica sausage

2 small red onions

45ml (3 tbs) olive oil

2-3 tbs fresh rosemary, very finely chopped

2-3 bay leaves

2g dried red chillies, finely chopped

800-900g plum tomatoes

400g small penne pasta

100ml (8 tbs) double cream

160g Parmigiano Reggiano cheese


Put on a pot of water to boil.

Remove the sausage casing and crumble the meat into a bowl.

Finely chop the onions and brown them in a pan with hot olive oil.

Add the meat, rosemary, bay leaves and chillies. (The secret here is how finely you chop the rosemary – its flavour should infuse the sauce.)

Cook for 5-10 minutes.

Boil the pasta until it’s al dente, this should take the same time as the sauce.

Drain and roughly chop the tomatoes, keeping a little juice for later. Add the tomatoes to the pan and bring the sauce to the boil.

Cook for 5-10 minutes. Check for taste and season with salt and pepper.

Stir the cream and a little tomato juice into the sauce, and add half the grated cheese.

Add the pasta straight from its pot with tongs and mix through

Serve with freshly ground black pepper and more grated cheese.

Penne alla Luganica


Preparation 10 mins

Cooking Time 22 mins

Ready In 32 mins



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