Based on a recipe from the Italian hills, this pasta is a quick dinner fix

This sauce is so tasty, you can mop it up from a central platter with chunks of bread.

Spaghetti Montepulciano. Adriatico by Paola Bacchia (Smith Street Books, $55). Photography by Paola Bacchia

Paola Bacchia

less than 2 min read

1:39PMJanuary 21, 2025

The Weekend Australian Magazine

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This sauce is so tasty, you can mop it up from a central platter with chunks of bread. Drink it with the white wine of Montepulciano if you can source it.

Try my other pastas too, linguine with walnut pesto, and orecciette with lamb and tomatoes.

Spaghetti Montepulciano is tasty and easy to achieve. Photography by Paola Bacchi,

Adriatico: from Puglia to Venice and Trieste, recipes from Italy's Adriatic coast by Paola Bacchi, (Smith Street Books, $55).

Spaghetti Montepulciano

• 300g dried pasta

Sauce

• 3 tablespoons extra virgin olive oil
• 1 small white onion, finely diced
• 2 celery stalks with leaves, finely diced
• 2 carrots, peeled and finely diced
• 400g good-quality pork sausages, casings removed, meat broken into small pieces
• Sea salt and freshly ground black pepper
• Chopped flat-leaf pasley and parmesan, to serve

Method

1. Cook the pasta as per packet instructions.
2. To make the sauce, heat the olive oil in a medium saucepan over low heat. Add the onion, celery and carrot and cook, stirring occasionally, for 20-25 minutes, until the vegetables are starting to soften.
3. Add the sausage meat and stir well, then increase the heat to medium-low and cook for about 20 minutes, until the sausage pieces are cooked through and have released their liquid. Add salt and pepper to taste.

Serves 2 as a main or 4 as a side