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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Campobasso, Molise
II
Description
Sagnarelle are wide, rough-edged semolina pasta strips unique to Molise — cut thick (3–4mm), irregular in width, with a torn or ruffled edge that catches sauce. Paired with a long-cooked pork shoulder ragù enriched with peperoni cruschi (sun-dried sweet red peppers rehydrated in oil), this dish is the signature Sunday pasta of the Campobasso area. The peperoni cruschi add a sweet, slightly smoky depth unlike chilli.
III
The Thread
—Wide, hand-cut semolina pasta from neighbouring region paired with slow-cooked meat ragù Abruzzo
—Semolina pasta with pork-based sauce finished in the cooking pan Puglia
—Handmade semolina pasta with a long-cooked pork sauce and dried pepper element Calabria
IV
Flavour Context
Toothsome, rough-textured semolina pasta blanketed in a pork ragù sweetened by rehydrated sun-dried peppers — Sunday cooking in a region that gets too little attention
Pillars V — VII
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