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red wine and bread flour pici pasta with crispy sausage chunks croutons and wilted kale in a bowl

Red Wine Pici with Sausage and Fried Bread

These pici are a chewy, flavourful pasta, made with red wine dough and served with sausages and fried bread. If you’re after a quick meal full of textures and flavour, this is your dish.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 25 minutes
Course: Main Course
Cuisine: Italian
Keyword: bread flour, breadcrumbs, kale, Pasta, pici, sausage, wine
Servings: 2
Calories: 941kcal

Equipment

  • Air tight container for resting
  • Frypan

Ingredients

Pasta

  • 150 g bread flour
  • 2 tsp olive oil extra virgin (we used Rio Vista Olives' Vintage Range Augusto)
  • 30 ml red wine

Sauce

  • 3 tbsp olive oil extra virgin (we used Rio Vista Olives' Vintage Range Augusto)
  • 200 g Worcestershire and cracked pepper sausage
  • 1 large slice sourdough bread torn into chunks
  • 200 g Tuscan kale
  • 4 garlic cloves finely chopped
  • 1 tsp dried red chilli flakes

Instructions

Pasta

  • Gradually stir the wine and olive oil into the flour with a fork until it begins to come together. If it's too dry, very gradually add water; if too wet, add a small amount of flour.
    red wine and bread flour pasta dough being mixed by hand in a bowl
  • Knead vigorously for 10 minutes, then rest in an airtight container for 30 minutes, away from sunlight and heat.
    ball of red wine and bread flour dough held in a hand
  • Roll the dough into a rough log, and then chop into 12-16 pieces. Rolling back and forwards, and gradually moving your hands from the middle outwards, form the pasta into long thin sausages of around 1cm in diameter. Cut these into lengths of approximately 30cm.
    red wine and bread flour pici pasta being cut on a board
  • Transfer to lightly floured baking paper lined trays and refrigerate for up to one week uncovered.
    red wine and bread flour pici on a chopping board

Sauce

  • Squeeze the sausage out into rough lumps of meat, and then fry on medium heat in the olive oil until brown and crispy on the outside, 5-10 minutes.
    worcestershire and cracked pepper sausages on a chopping board with tuscan kale and garlic
  • Chop the Tuscan kale into large pieces, raise the heat to medium-high, and then add to the pan with the garlic. Cook for 5 minutes, or until the kale has wilted and the garlic is beginning to brown.
    crispy sausage chunks and croutons with wilted kale in a frypan
  • Clear a space in the frypan, and then add the chunks of bread and chilli. Fry for 1 minute, until the breadcrumbs have browned and the chilli has become nutty and aromatic.
  • Drop the pasta into lightly salted boiling water, and then cook for 12-14 minutes, or until al dente (no white is visible in the dough when the pasta is cut into). Drain, retaining 1/2 a cup of the cooking water.
  • Add the pasta into the frypan, and toss through the sauce. Gradually add the pasta water if required to assist in emulsification. Serve with a crack of fresh pepper.
    close up of red wine and bread flour pici pasta with crispy sausage chunks croutons and wilted kale in a bowl

Nutrition

Calories: 941kcal | Carbohydrates: 79.7g | Protein: 32.8g | Fat: 54.1g | Saturated Fat: 12.8g | Cholesterol: 84mg | Sodium: 900mg | Potassium: 413mg | Fiber: 4.8g | Sugar: 0.9g | Calcium: 216mg | Iron: 7mg
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