Gramigna alla Salsiccia (Sausage) Recipe

If you’re looking to bring a touch of authentic Italian comfort food to your home kitchen, the Gramigna alla Salsiccia (Sausage) Recipe is an absolute winner. This hearty pasta dish combines the perfectly curled, tubular gramigna pasta with a rich, savory sausage sauce that’s simmered to perfection. The balance of tender pork sausage, fragrant onions, bright white wine, and luscious tomato passata creates a sauce that clings brilliantly to each little pasta curve, making every bite deeply satisfying and full of flavor. It’s a dish that invites family and friends to gather around the table and enjoy something truly special without too much fuss. Trust me, once you make this, it will become one of your cherished dinner staples.

Ingredients You’ll Need

To make a truly delicious Gramigna alla Salsiccia (Sausage) Recipe, you don’t need a long list of complicated ingredients. Each component plays a vital role in layering flavors and giving the dish its unique texture and vibrant character.

• Gramigna (14 oz / 400g): This distinctive tubular pasta holds the sauce beautifully and offers a fun texture contrast.
• Pork sausages (16 oz / 450g): Choose high-quality Italian sausages for maximum flavor and that perfect meaty bite.
• Onion (1 medium, finely diced): Adds a subtle sweetness that complements the savory sausage.
• White wine (1 glass): Lifts the sauce with a touch of acidity and depth, brightening the overall flavor.
• Tomato passata (20 oz / 500g): Provides a smooth, rich base for the sauce, bringing vibrant color and hearty tomato flavor.
• Olive oil (2 tablespoons): The foundation for sautéing the onions and sausage, delivering richness and a silky finish.
• Parmigiano Reggiano (2 oz / 50g): Freshly grated for that nutty, salty kick to finish the dish.
• Salt: Essential for seasoning both the pasta water and the sauce to enhance all flavors.
• Black pepper: Adds just the right amount of warmth and bite.

How to Make Gramigna alla Salsiccia (Sausage) Recipe

Step 1: Prepare the Sausage

Begin by carefully removing the skin from the pork sausages. This step lets you crumble or chop the meat into uneven chunks, which will brown beautifully and create lovely texture contrasts in the final sauce.

Step 2: Sauté the Onions

In a large pan, heat your olive oil over medium heat. Add the finely diced onion and fry gently until it softens and becomes translucent. This gentle cooking allows the onions to release their natural sweetness, laying a delicious foundation for the sauce.

Step 3: Brown the Sausage

Add the sausage meat to the pan and cook, stirring frequently, until it starts to brown. This caramelization builds a rich, savory depth that is essential for a mouthwatering Gramigna alla Salsiccia (Sausage) Recipe.

Step 4: Deglaze with White Wine

Pour in the glass of white wine and let it cook down for a few minutes, stirring occasionally. This step adds a sophisticated acidity to the sauce and helps lift all the beautiful browned bits from the bottom of the pan, infusing the sauce with complex flavor.

Step 5: Season the Sauce

Sprinkle salt and freshly ground black pepper to taste. Seasoning at this stage helps all the flavors blend perfectly as the sauce simmers.

Step 6: Boil the Pasta Water

While your sauce is building flavor, bring a large pot of salted water to a rolling boil. Salted water seasons the gramigna pasta internally, which is key for a flavorful final dish.

Step 7: Simmer with Tomato Passata

Add the tomato passata to your sausage mixture and stir. Let the sauce gently simmer for 20-25 minutes, allowing it to thicken and the flavors to meld beautifully. If the sauce looks too thick or starts to dry out, add a splash of water or extra wine to keep it silky.

Step 8: Cook the Gramigna Pasta

Add the gramigna to your boiling water and cook according to package instructions until al dente. The slight bite will provide the perfect texture to hold the sauce without becoming mushy.

Step 9: Combine Pasta and Sauce

Drain the pasta, reserving a little cooking water. Toss the gramigna into the sauce and stir everything together over low heat for about a minute. This final step helps the pasta soak up some of the sauce and lets the flavors marry perfectly.

Step 10: Serve with Parmigiano Reggiano

Dish up hot portions of the pasta, then lavish each serving with freshly grated Parmigiano Reggiano. The nutty cheese melts slightly on contact, adding richness and a salty note that finishes the dish beautifully.

How to Serve Gramigna alla Salsiccia (Sausage) Recipe

Garnishes

The classic way to finish this dish is a generous sprinkle of Parmigiano Reggiano, but you can also add a few fresh basil leaves or a pinch of red pepper flakes if you want a touch of herbal freshness or a gentle kick. A drizzle of extra virgin olive oil just before serving will give it an irresistible sheen and silky mouthfeel.

Side Dishes

Pair this hearty pasta with a crisp green salad dressed simply with lemon and olive oil to balance the richness of the sausage sauce. For something more indulgent, roasted seasonal vegetables or a crusty garlic bread make excellent complements that round out the meal.

Creative Ways to Present

Serve Gramigna alla Salsiccia (Sausage) Recipe family-style in a large, rustic ceramic dish for a warm, inviting vibe. Or plate it elegantly in shallow bowls with a final dusting of Parmigiano and freshly cracked black pepper to impress guests at a dinner party. Adding a small ramekin of extra Pecorino cheese on the side encourages everyone to customize their portion just the way they like.

Make Ahead and Storage

Storing Leftovers

Leftover Gramigna alla Salsiccia (Sausage) Recipe keeps very well in the fridge for up to 2 days. Store it in an airtight container to maintain moisture and freshness. The flavors often deepen overnight, making it just as delicious the next day.

Freezing

If you want to freeze the dish, allow it to cool completely before transferring to a freezer-safe container. Freeze in portions for up to 1 month. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions covered for around 2 minutes, stirring halfway through to heat evenly.

FAQs

Can I use other types of pasta instead of gramigna?

Absolutely! While gramigna’s tubular shape is ideal for holding the sauce, short pasta shapes like penne, rigatoni, or cavatappi also work wonderfully in this recipe.

Is it better to use fresh or dried gramigna?

Dried gramigna is more commonly available and has a longer shelf life, though it takes a bit longer to cook. Fresh gramigna cooks faster and has a softer texture, but be sure to adjust cooking times accordingly.

Can I substitute the pork sausage with another meat?

Yes, you can try chicken or turkey sausage for a lighter version, but pork sausage provides the richest flavor that defines this particular recipe.

Why is it important to add wine to the sauce?

The white wine adds acidity and complexity, balancing the richness of the sausage and tomato while helping to deglaze the pan for a deeper flavor profile.

How can I make this dish spicier?

For a spicier version, add crushed red pepper flakes when frying the onions or sprinkle them on top before serving. You could also try a spicy Italian sausage instead of a mild one.

Final Thoughts

Making the Gramigna alla Salsiccia (Sausage) Recipe at home brings the soul of Italian cooking to your table with its hearty flavors and comforting textures. It’s a straightforward recipe that rewards you with a dinner bursting with rustic charm and richness. Whether it’s a weeknight meal or a special gathering, this dish promises warmth, satisfaction, and plenty of smiles. I can’t wait for you to try it and discover just how joyful cooking and sharing good food can be!

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