“Mezze Maniche” Pasta with Sausage Ragu

Experience the heart and soul of Italian cuisine with this comforting and hearty recipe for “Mezze Maniche” Pasta with Sausage Ragu. The term “mezze maniche” translates to “half sleeves,” describing the short, tube-like pasta that’s perfect for holding onto the rich, meaty ragu sauce. This dish brings together the robust flavors of Italian sausage, tomatoes, and aromatic herbs for a satisfying and flavorful meal that’s sure to become a family favorite.

Ingredients (4 servings):

For the Sausage Ragu:

  • 500g Italian sausage (sweet or spicy, based on your preference)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 1/2 cup red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Grated Parmesan cheese, for serving

For the Pasta:

  • 400g “Mezze Maniche” pasta (or any short pasta of your choice)
  • Salt, for boiling

For Garnish:

  • Fresh basil leaves, torn
  • Grated Parmesan cheese


1. Prepare the Sausage Ragu:

  1. Remove the casings from the Italian sausage. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
  3. Add the sausage to the skillet and break it up into small pieces with a wooden spoon. Cook until it’s browned and cooked through.
  4. Stir in the minced garlic, dried oregano, and dried basil, and cook for about a minute until the garlic is fragrant.
  5. Pour in the red wine and let it simmer for a couple of minutes to reduce slightly.
  6. Add the crushed tomatoes, salt, and freshly ground black pepper. Stir to combine. Reduce the heat and let the ragu simmer for 20-30 minutes, allowing the flavors to meld and the sauce to thicken.

2. Cook the Pasta:

  1. In a large pot, bring water to a boil. Add salt generously and cook the “mezze maniche” pasta (or any short pasta of your choice) according to the package instructions until it’s al dente.
  2. Drain the pasta and set aside.

3. Combine the Pasta and Ragu:

  1. Add the cooked pasta to the sausage ragu in the skillet. Toss everything together to ensure the pasta is well coated with the flavorful sauce.

4. Serve:

  1. Ladle the Mezze Maniche Pasta with Sausage Ragu onto serving plates.
  2. Garnish with torn fresh basil leaves and a generous sprinkling of grated Parmesan cheese.