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Gramigna alla Salsiccia (Sausage)
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.
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