Lumache

Spicy Pork Sausage Ragù, Whipped Ricotta, Basil

Chef Nicholas Fulginiti of District Winery | Washington, D.C.

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Adapted by StarChefs  |  February 2026  |  Photo: Cameron Whitman

INGREDIENTS

Spicy Sausage:
5 pounds boneless pork shoulder, cut into ½-inch pieces
50 grams garlic
15 grams dried Calabrian chiles 
8 grams fennel seeds
10 grams black peppercorns
20 grams kosher salt
12 grams Spanish paprika
12 grams cayenne pepper
40 grams white wine vinegar

Spicy Sausage Ragù:
Yield: 24 servings
180 grams Corto TRULY 100% extra virgin olive oil
850 grams diced white onions
425 grams diced carrots
425 grams diced celery
50 grams minced garlic
150 grams tomato paste
750 milliliters District Winery cabernet sauvignon
20 pounds whole peeled plum tomatoes
8 grams dried thyme
4 grams dried sage
2 grams dried rosemary 
20 grams kosher salt
8 grams ground black pepper
Sherry vinegar

To Assemble and Serve: 
Yield: 4 servings
Kosher salt
1 pound lumache
4 ounces whipped ricotta 
1 bunch fresh basil, torn

METHOD

For the Spicy Sausage:
Prepare, assemble, and chill meat grinder fitted with a medium die. In a mixing bowl, combine pork, garlic, and chiles. Pass mixture through grinder. Transfer to a mixing bowl and set aside. In a spice grinder, combine fennel seeds and black peppercorns until ground. Transfer to a mixing bowl and stir in salt, paprika, and cayenne pepper. Fold in pork mixture. Add vinegar and 100 grams cold water. Using gloved hands, mix until well combined and tacky.Cover and refrigerate 12 hours. 

For the Spicy Sausage Ragù: 
In a large rondeau over medium-high flame, heat oil. Add 3.625 kilograms Spicy Sausage and cook until well browned and rendered. Drain excess fat and transfer to a mixing bowl. Set aside. In the same rondeau, reduce heat and add onions, carrots, and celery. Cook, stirring occasionally, until vegetables soften.Add garlic. Cook until fragrant. Fold in tomato paste. Cook until slightly toasted. Return cooked Spicy Sausage to rondeau. Deglaze pan with pan. Increase heat to medium heat. Cook until liquid is reduced and alcohol has cooked off. Add tomatoes and herbs. Bring mixture to a simmer. Reduce heat and let simmer 1 hour, stirring occasionally. Season with salt, pepper, and vinegar. Reduce heat and keep warm.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add pasta and cook until just al dente. Strain and transfer to a sauté pan. Add 1 quart Spicy Sausage Ragù and toss to evenly coat. Spoon into shallow serving bowls. Finish with 1 dollop ricotta .Garnish with basil.

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