Description
Gramigna alla Salsiccia is a classic Italian pasta dish featuring curled gramigna pasta tossed with a rich, savory sausage and tomato sauce. This hearty recipe combines slow-simmered tomato passata, browned Italian pork sausages, and aromatic onions, finished with a generous sprinkle of Parmigiano Reggiano for a comforting meal perfect for any occasion.
Ingredients
Scale
Pasta
- 14 oz (400g) dried Gramigna pasta
Sauce
- 16 oz (450g) Italian pork sausages
- 1 medium onion, peeled and finely diced
- 1 glass white wine (approx. 5 oz / 150 ml)
- 20 oz (500g) tomato passata
- 2 tablespoons olive oil
- Salt, to cook the pasta and to taste
- Black pepper, to taste
To Serve
- 2 oz (50g) Parmigiano Reggiano, grated
Instructions
- Prepare the sausage: Remove the skin from the sausages and chop the meat into small chunks to allow even cooking and easy mixing with the sauce.
- Sauté the onions: Heat the olive oil in a pan over medium heat and fry the finely diced onions until they begin to soften and turn translucent, releasing their sweetness.
- Cook the sausage: Add the chopped sausage meat to the pan with the onions, breaking it up a little, and cook until the meat starts to brown and develop flavor.
- Deglaze with wine: Pour in the white wine and let it cook for a few minutes to reduce slightly and infuse the sausage mixture with acidity and aroma.
- Season the sauce: Add salt and freshly ground black pepper to taste, adjusting the seasoning according to preference.
- Start boiling water: While the sauce simmers, put a large pot of water on to boil for the pasta; add a good amount of salt once boiling to season the pasta properly.
- Simmer the tomato sauce: Stir in the tomato passata and let the sauce simmer gently for 20-25 minutes, stirring occasionally. If the sauce thickens too much or starts to stick, add a bit of water or more wine as needed.
- Cook the pasta: Add the gramigna pasta to the boiling salted water and cook according to package instructions until al dente—a firm but tender bite.
- Combine pasta and sauce: Drain the pasta well, then add it directly to the pan with the simmered sausage sauce. Toss together and cook for an additional minute to allow the flavors to meld and the sauce to coat the pasta evenly.
- Serve: Plate the pasta and top generously with freshly grated Parmigiano Reggiano. Serve immediately while hot and enjoy.
Notes
- If fresh gramigna pasta is available, cooking time will be shorter compared to dried.
- Adjust the amount of wine according to taste; a dry white wine works best.
- To make the dish spicier, add red pepper flakes when cooking the sausage.
- Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a gluten-free version, substitute gramigna with a gluten-free pasta of similar shape.
