Pappardelle Pasta with Pork Sausage

"One of the many (food) things I miss from home is ventricina (in the spreadable version peculiar to the Teramo area), a finely ground mix of pork lean cuts and lard, cured with spices and aromas and encased in a bladder or stomach casing. You get some gentle garlic and rosemary flavor, a bit of orange scent together with delicate sweet pepper typical from the region and a bit of chili character. The best way to eat it in my opinion? Just spread on some good rustic bread and then lightly grilled on some wood fire! Not having a fireplace available, pasta will work some serious magic too!"
-- @scusatema
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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 4 ounces Ventricina (aka pork sausage)
  • 1/4 cup breadcrumbs
  • 8-10 oz pappardelle pasta


  • Step 1

    Heat a pan over medium heat and render 1 oz of the pork sausage with breadcrumbs until golden brown. Remove the mixture from the pan and set aside.

  • Step 2

    Wipe the pan clean and use it to cook the remaining 3 oz of Ventricina, over medium heat.

  • Step 3

    Meanwhile, cook the pappardelle pasta according to package directions. Transfer the pasta to the pan of sausage and toss until well coated. Serve and top with the cooked breadcrumbs.