Gramigna Pasta with Sausage
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
6
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Calories
797 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Gramigna Pasta with Sausage
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Simple, humble pasta dishes are commonplace across Italy. None more than this amazing combination of Gramigna pasta from Emilia Romagna and fennel-rich Italian sausage. Packed with flavour with a wonderful texture. It's perfection.
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Ingredients
- 1 tbsp olive oil
- 700 g Italian pork sausage removed from casing
- 1 small bunch sage leaves about 8 leaves
- 500 ml chicken stock (or beef)
- 500 g gramigna pasta
- 1/2 cup parmigiano reggiano finely grated + more for serving
- freshly ground black pepper
Instructions
- In a deep frying pan, heat the oil until just hot. Remove the sausage from their casings and add to the pan along with the sage. Break up the sausage and cook until all the moisture is gone and the meat resembles ground pork (mince). Around 7 minutes.
- Add the stock and simmer for 15 minutes until reduced by half.
- Add the Parmigiano Reggiano and stir well. Fish out the sage. Remove from heat.
- Add some freshly ground black pepper and check if the salt levels work (sausages vary in seasoning so you may or may not need to add extra salt.)
- Cook the Gramigna in boiling salted water to packet instructions then drain, reserving about 1 cup (or more) of the pasta water.
- Mix the pasta and gramigna. Add a little of the pasta water at a time until it's moist but not watery.
- Serve in bowls with extra cheese on the side.
Notes
- Expert Tips
- Serving & Storage
- Pasta Substitutes - Finding Gramigna might pose a challenge, so feel free to use alternatives like Macaroni, Elbows, or even Bucatini cut into small pieces. In fact, any pasta shape will do; you can experiment with options like Fettuccini or Tagliatelle, both hailing from the Emilia Romagna region of Italy.
- Pasta Water - For virtually all pasta dishes, the secret to achieving creamy and flavorful sauces lies in incorporating some of the pasta water at the end. Make sure to reserve an adequate amount. I typically strain my pasta over a bowl, retaining most of the liquid. Alternatively, you can use a sieve or slotted spoon to extract the pasta, leaving the cooking liquid in the pan.
- Serving - Serve the dish hot, accompanied by lashings of extra Parmigiano Reggiano cheese on the side.
- Refrigeration - While it's best enjoyed straight from the pan, you can store it in the fridge for a few days. The pasta has a tendency to continue absorbing the sauce, so I often add a bit of water or broth when reheating to keep it from drying out
- Freezing - I'm not particularly keen on freezing this pasta; it can become dry in the freezer. Fresh is best for this dish.
Nutrition Information
Show Details
Calories
797kcal
(40%)
Carbohydrates
66g
(22%)
Protein
33g
(66%)
Fat
43g
(66%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
20g
Cholesterol
97mg
(32%)
Sodium
1112mg
(46%)
Potassium
577mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
68IU
(1%)
Vitamin C
3mg
(3%)
Calcium
140mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 797 kcal
% Daily Value*
| Calories | 797kcal | 40% |
| Carbohydrates | 66g | 22% |
| Protein | 33g | 66% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 97mg | 32% |
| Sodium | 1112mg | 46% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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