Gramigna alla Salsiccia (Sausage)
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
850 kcal
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Course
Main Course
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Cuisine
Italian
Gramigna alla Salsiccia (Sausage)
Description
This dish focuses on cooking Italian pork sausage with finely diced onion until browned, then adding white wine to deepen the flavor. Tomato passata is simmered with the sausage mixture to form a sauce that clings to the gramigna pasta. The pasta itself is cooked until al dente and then combined with the sauce for a minute to marry the flavors before serving.
The sauce delivers a balance of savory sausage and fresh tomato notes, enriched by the wine and aromatic onions. The short, twisted shape of the gramigna pasta helps hold onto the chunky sauce, making each bite flavorful.
Serve topped with freshly grated Parmigiano Reggiano to add a salty, nutty layer. Variations allow swapping gramigna for other short pastas like fusilli or elbow macaroni without compromising the dish’s profile.
The recipe allows for adjustments such as adding peperoncino for heat or swapping tomato passata with fresh peeled tomatoes. Nduja can be added with the sausage to increase spice and depth.
Ingredients
- 14 oz gramigna pasta 400g) dried will take longer to cook than fresh
- 16 oz pork sausages (450g) Italian
- 1 medium onion peeled and finely diced
- 1 glass white wine
- 20 oz tomato passata (500g)
- 2 tablespoons olive oil
- 2 oz parmigiano reggiano (50g)
- salt to cook the pasta and to taste
- black pepper to taste
Instructions
- 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 Parmigiano Reggiano.
Notes
- Substitute tomato passata with fresh peeled and chopped tomatoes if desired.
- Enhance heat by adding peperoncino flakes or mix in Nduja when cooking the sausage.
- If gramigna pasta is unavailable, use other short shapes like fusilli, elbow macaroni, or even spaghetti.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Calories | 850kcal | 43% |
| Carbohydrates | 90g | 30% |
| Protein | 38g | 76% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 91mg | 30% |
| Sodium | 1062mg | 44% |
| Potassium | 1203mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 18mg | 20% |
| Calcium | 236mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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