Pici from Val d'Orcia with Leeks and Sausage

Pici are a traditional type of pasta typical of the Val d'Orcia, a beautiful area in the Tuscany region. This is a fresh pasta, similar to spaghetti but thicker and more rustic. The preparation of this Bolognami Pici recipe is quite simple: it uses soft wheat flour and water, without eggs, and the dough is worked by hand until long strands are formed. Pici are highly appreciated for their texture and flavor, which pair perfectly with the rich and savory sauces of Tuscan cuisine. This pasta is often served with sauces typical of the area, such as Meat Ragù or Aglione sauce; in this delightful variation, we offer it paired with a leek and sausage sauce.


Pici from Val d'Orcia with Leeks and Sausage Traditional Tuscan Recipe

This Bolognami recipe for Pici with Leeks and Sausage is a rich and flavorful dish. The leeks, with their sweet and aromatic aftertaste, balance the bold flavor of the Umbrian Bolognami Sausage, blending perfectly with the pasta. The result is a tasty dish that encapsulates the authentic flavors of Tuscan culinary tradition. Served with a sprinkle of Pecorino Toscano D.O.P. 12 month aged from the Manciano Dairy, Grated, the Pici with Leeks and Sausage are a true delight for the palate, a must try.

Ingredients (for 4 people)

  • Fresh Pici from Val d'Orcia Bolognami 500g
  • Fresh Leeks (1 whole)
  • Fresh Umbrian Bolognami Sausage 400g (about 4 sausages)
  • Santa Margherita Bolognami Extra Virgin Olive Oil
  • Cadùceo Montemercurio Organic Trebbiano White Wine
  • Pecorino Toscano D.O.P. 12 Month Aged from Manciano Dairy
  • Fresh Chili Pepper
  • Fior di Sale from Trapani Bolognami Q,B.
  • Kampot Black Pepper Bolognami Q.B.

Preparation Pici from Val d'Orcia with Leeks and Sausage

Start by removing the casing from the sausage and cutting it into pieces. Then chop the chili pepper into small pieces. Take the leek, remove the outer leaves, cut it in half, and then slice it thinly. Pour the oil into a pan, add the chili pepper, and let it sauté. Add the sausage pieces and let them brown over medium-high heat. Deglaze with the wine and let the alcohol evaporate completely. Add the leek along with a pinch of salt and cook for a few more minutes until it wilts. Meanwhile, cook the Pici in boiling salted water. Make sure the Pici are slightly undercooked so that they can finish cooking directly in the pan. Gradually add a ladle of cooking water to the pan to better combine the Pici with the sauce, making it creamier. Serve the Pici with Sausage and Leeks, adding a sprinkle of Kampot Black Pepper and a generous grating of Pecorino Toscano D.O.P. Enjoy your meal!