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This gramigna pasta recipe from Bologna is one of the simplest sausage pasta recipes to make! It only has 3 main ingredients but it's really tasty, hearty and filling! A great favourite with children here in Italy.
- 400 g gramigna (14 oz) dried will take longer to cook than fresh
- 450 g pork sausages (16oz) Italian
- 1 medium sized onion peeled and finely diced
- 1 glass white wine
- 560 g tomato passata or fresh tomatoes (20oz) peeled and chopped
- 2 tablespoons olive oil
- 50 g parmesan (2oz)
- salt to cook the pasta and to taste
- black pepper to taste
- Remove the skin from the sausage and chop into chunks.
- Fry the onion in olive oil until it starts to soften
- Add the sausage meat and continue cooking until it starts to brown.
- Add the white wine and cook for a further few minutes.
Add salt and pepper to taste.
Put water on to boil for the pasta. Add salt once it starts to boil.
Add the passata or chopped tomatoes and simmer the sauce for 20-25 minutes ( If it gets too dry you can pour in a little water or more wine)
Cook the pasta al dente according to the instructions on the packet.
- When the pasta is cooked and strained add it to the sauce and cook everything together for a further minute, stirring the sauce into the pasta.
- Serve with grated parmesan.
You can season the ready dish further if required with parsley or peperoncino flakes. ( We added some peperoncino!)
Another way to spice it up is to add a little Nduja when you are cooking the sausage.
If you don't have gramigna this dish is still delicious with other short pasta such as fusilli or even spaghetti.