Strong flavours and perfect wine accompaniment
This typical Apulian dish combines the savoury spiciness of salsiccia with an aromatic tomato ragout and the characteristic orecchiette pasta, which absorbs the sauce perfectly. The dish brings a nice balance of savoury, fruity and slightly spicy notes, making it ideal for pairing with a strong red wine. The best choice? A Primitivo from Puglia, which complements the dish perfectly with its dark fruit notes and spicy flavours.
Which wines go best with this meal?
The strong salsiccia, the sweet and spicy tomatoes and the slightly spicy flavours of the ragout call for a wine with enough body and fruitiness to emphasise the intensity of the ingredients. The right choice is a wine with a full-bodied structure, soft tannins and ripe fruit flavours to balance the salsiccia and support the sweetness of the tomatoes.
1. primitivo from Apulia (main recommendation)
➡ Why? Primitivo brings a perfect balance of dark berry fruit, fine spice and soft tannins that harmonise perfectly with the salsiccia. Its natural sweetness supports the tomato ragout, while the light spiciness of the wine enhances the flavours. ✔ Recommended region: Apulia, Italy
2. negroamaro from Apulia
➡ Why? Negroamaro has a slightly earthy, herbal note and soft fruitiness that complements the spiciness of the salsiccia and the light acidity of the tomato ragout wonderfully. ✔ Recommended region: Salento, Apulia, Italy
3. chianti classico from Tuscany
➡ Why? The strong acidity and subtle flavour of the Chianti help to balance the salsiccia and tomato sauce. The red fruit notes harmonise perfectly with the sweet tomatoes. ✔ Recommended region: Tuscany, Italy
The recipe:
Orecchiette with salsiccia and tomato ragout
Cooking utensils
- 1 Large pan
- 1 Pot for the pasta
- 1 Cutting board & knife
- 1 Grater for the cheese
Ingredients
- 200 g Orecchiette
- 150 g Salsiccia coarse Italian sausage
- 1 Tin of chopped tomatoes 400 g
- 1 small onion finely diced
- 1 Garlic clove chopped
- 1 Tbsp olive oil
- ½ teaspoon chili flakes optional, for more spiciness
- ½ teaspoon oregano
- ½ teaspoon fennel seeds
- Salt & pepper to taste
- 40 g Pecorino or Parmesan cheese Freshly grated
Preparation
Prepare the sauce:
- Remove the salsiccia from the skin and roughly crumble.
- Heat the olive oil in a large frying pan and fry the salsiccia until crumbly and golden brown.
- Add the onions and garlic and sauté briefly.
- Deglaze with the chopped tomatoes, add the oregano, fennel seeds and chili flakes.
- Simmer over a medium heat for 15 minutes, stirring occasionally.
Cook & combine pasta:
- Cook the orecchiette in plenty of salted water according to the instructions on the packet until al dente.
- Drain the pasta and add directly to the sauce, mix well.
Serve:
- Sprinkle the orecchiette with grated pecorino or parmesan.
- Round off with freshly ground pepper and a dash of olive oil.
Recommended side dishes
- Fresh focaccia with rosemary and olive oil
- Rocket salad with balsamic dressing
- Grilled vegetables (zucchinis, peppers, eggplant)
