Dish

Bigoli in cassopipa

Bigoli in cassopipa is a hearty and flavorful dish that is perfect for those who love spicy food. The dish is made by cooking bigoli pasta until it is al dente, and then tossing it with a spicy tomato sauce that is made with pork sausage, garlic, and red pepper flakes. The dish is then baked in the oven until the sauce is bubbly and the pasta is crispy on top. The result is a delicious and satisfying meal that is perfect for cold winter nights.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Bigoli in cassopipa is a traditional Venetian dish that has been enjoyed for centuries. It is believed to have originated in the 16th century, when it was a popular dish among the working class. The dish was made with simple ingredients that were readily available, such as pork sausage and tomatoes. Today, the dish is still popular in Venice and is often served in local restaurants.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat pork. It is also high in calories and fat, so it should be consumed in moderation.

Variations

There are many variations of this dish, but the most common is to add more or less spice to the tomato sauce. Some recipes also call for the addition of other meats, such as chicken or beef. Vegetarian versions of the dish can be made by omitting the pork sausage and using a vegetable-based sauce instead.

Presentation and garnishing

This dish is traditionally served in a large casserole dish, with the pasta and sauce layered on top of each other. The dish can be garnished with fresh parsley or grated Parmesan cheese.

Tips & Tricks

To make this dish even more flavorful, try using homemade pork sausage instead of store-bought. You can also add more garlic or red pepper flakes to the sauce to make it spicier. Be sure to cook the pasta until it is al dente, as overcooked pasta can ruin the texture of the dish.

Side-dishes

This dish is often served with a side of crusty bread or garlic bread. A simple green salad can also be served on the side to balance out the richness of the pasta dish.

Drink pairings

Bigoli in cassopipa pairs well with a full-bodied red wine, such as a Chianti or a Barolo. For those who prefer beer, a dark ale or a stout would be a good choice.