Nornie Bero's spicy pipi sugo

Name: Spicy pipi sugo recipe
Yield: 4
Ingredients: 1kg pipis (see note); 40.00 ml extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 3 bird’s-eye chillies; 800g can crushed tomatoes; 20.00 ml dried bush tomatoes; 1/2 tsp ground pepper berry; 1 sprig rosemary, plus extra leaves to serve; Pinch of dried chilli flakes (optional); Sliced bread, to serve

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by Nornie Bero

May 01, 2023

Nornie Bero’s sophisticated update of a classic Italian sauce shines with a popular shellfish (or an unexpected alternative).

1kg pipis (see note)
2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
3 bird’s-eye chillies
800g can crushed tomatoes
1 tbs dried bush tomatoes
1/2 tsp ground pepper berry
1 sprig rosemary, plus extra leaves to serve
Pinch of dried chilli flakes (optional)
Sliced bread, to serve

Method

1.

Soak pipis in cold salted water for 30 minutes to purge any impurities. Drain and rinse under cold running water, then drain again. Heat oil in a large saucepan over medium-high heat.
2.

Cook onion, garlic and chilli, stirring occasionally, for 5 minutes until softened. Add crushed tomato, bush tomato, pepperberry and a pinch of salt. Cook, stirring occasionally, for 25 minutes or until thickened. Add pipis, rosemary and dried chilli, if using. Cook, covered, stirring occasionally, for 5 minutes or until pipis open.
3.

Sprinkle with extra rosemary and serve nice and hot with sliced bread.

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Recipe Notes

Due to La Nina’s unseasonal conditions at the time of shooting, our food team was unable to source sea snails. While we’ve used pipis, we encourage you to make this sugo even more deliciously different by using periwinkles or other type of sea snail. If using snails, wash in salted water then boil in salted water for 30 minutes before cooking the sugo.