Sagne Pasta in Tomato Sauce from Chieti
This recipe for pasta in tomato sauce is a typical representative of the ’cucina povera’ in central Italy. The ingredients cost next to nothing, yet there’s a rich taste in the sun ripened tomatoes.
The word ‘Sagne’ is used in the mountainous parts of Abruzzo, Molise and Lazio to describe a particular type of pasta, that is mostly cut in rough squares or rhombus shapes, a bit like the ‘maltagliati’ pasta shapes favoured further north. Sagne pasta is made with grano duro, which is the hard durum wheat mixed with water and nothing else. In this part of world, pasta with eggs used to be Sunday food.
The other ingredients are just as austere. There are tomatoes, garlic, red bell pepper and leaves from the pepper plant instead of the extravagant peppercorns. Things you can grow in a window sill, and yet this pasta in tomato sauce is enough to make anyone feel happy and contended.