sagne

Sagne popular in Central Italy are two different pasta shapes: either flat cut pieces of pasta, or ribbons rolled into spiral tresses (sagne incannulate). Sagnatelle and sagnette are the smaller version. Sometimes in Le Marche they are made with spelt flour.

Often topped with ceci (chickpeas), and/or mussels, or tomato sauce, or ragú with pork. In the Abruzzo, you may get them in a thin tomato sauce with white or kidney beans, garlic and chilis: sagne e fagioli.

Other names are lajanelle in Molise, or in Lazio, sagne ‘mpezze