Sagnarelle al Ragù di Maiale Molisano
Campobasso, Molise
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.