Jason Stoneburner is an expert pasta maker and chef with decades of experience. He’s the chef and partner at Stoneburner, Sunny Hill, and Stoup Brewing in Seattle.

Jason Stoneburner

<a href="/recipes/handmade-capunti-with-jason-stoneburner">Capunti</a>—a short, oval pasta resembling an open peapod—comes from Puglia, the heel of Italy’s boot, and is historically made by hand with the highest-quality durum wheat. It also happens to be a favorite of Seattle pasta legend and <a href="https://www.stoneburnerseattle.com/home">Stoneburner</a> chef-owner Jason Stoneburner. Incredibly versatile, these little canoes can be rustic or fancy, take less than an hour to make, and suit any sauce, with all the right crevices to hold on to flavor perfectly. To find a chunky, meaty sauce to top these handmade Puglian delights, Jason turned from Italy’s heel to its toe: Calabria, home of a spicy, intensely flavored sausage. Here, he walks you through the steps of turning ground pork into a rich, tongue-searing sauce worthy of any Italian feast. Buon appetito!*OTHER PEOPLE’S IDEAS: A Series From ChefSteps

At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*

Droolworthy Calabrian Sausage Ragù and Homemade Capunti, With Jason Stoneburner