Pasta alla buttera
Pasta and macaroni
Italian cuisine
This very tasty "cowboy" pasta sauce, as it is known in southern Tuscany, in the Maremma, is essentially a ragù made of anything but beef, which was too expensive for traditional Maremman cowboys—prosciutto, pancetta, sausage, chicken livers, anything to add to and “beef up,” so to speak, a ragù that may have not actually had any beef in it.
<br />
<br />In Tuscany, sausages are always pork, have natural casings, and usually not flavored with anything but perhaps some fennel seeds. Choose good quality sausages. Go for fresher sausages over aged ones (they will be softer, so easier to crumble and incorporate into the sauce) and no gluten or anything else added that might affect the texture of the cooked sausages in the ragù.
<br />
<br />Use any pasta you like with this, it is often made with rigatoni or penne pasta, but a long pasta like a spaghetti or pici does very well too.
Share:
Comments