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gramigna with sausage
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5 from 6 votes

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.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Emilia-Romagna, Italian
Keyword: gramigna, Italian food, pasta recipe, quick and easy recipe, sausage pasta
Servings: 4
Author: Jacqueline Debono


  • 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 littleĀ 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.