Non-VegetarianEmiliana-Romagnola cuisine Main Course

Gramigna alla Salsiccia

Name: Gramigna alla Salsiccia
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 360 g gramigna pasta; 350 g coarse italian pork sausage; 25 g Butter; 1 piece small white onion; 60 ml Dry white wine; 120 ml double cream; 50 g parmigiano reggiano pdo; 1 pinch Fine sea salt; 1 pinch Black pepper

Gramigna alla salsiccia is a quick Bolognese comfort dish featuring small spiral pasta tossed in a rich, velvety sauce of crumbled pork sausage and cream.

🇮🇹Italy· Emilia-Romagna

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 645 kcal

Ingredients

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Servings

360 g gramigna pasta — plain or paglia e fieno (straw and hay yellow-green mix)
350 g coarse italian pork sausage — casings removed, coarsely crumbled
25 g Butter — unsalted
1 piece small white onion — about 70 g, very finely chopped
60 ml Dry white wine — such as Trebbiano or Pignoletto
120 ml double cream — heavy cooking cream
50 g parmigiano reggiano pdo — freshly and finely grated
1 pinch Fine sea salt — to taste, plus salt for pasta water
1 pinch Black pepper — freshly cracked, to taste

Equipment

•Large pasta pot
•Colander
•Wide frying pan
•Wooden spoon
•Cheese grater

Nutrition

Per serving, approximate

Calories: 645 kcal
fat: 30 g
carbs: 68 g
fibre: 3 g
protein: 26 g
calories: 645 kcal

Instructions

1
Bring a large pot of well-salted water to a rolling boil over high heat.
2
Melt the butter in a wide frying pan over medium heat.
3
Add the finely chopped onion and sauté for 4 minutes until soft and translucent.
4
Crumble the sausage meat into the pan with your fingers.
5
Fry the sausage for 6 minutes, breaking it apart until it is lightly browned.
6
Pour in the white wine and scrape any flavourful bits from the pan bottom.
7
Simmer for 2 minutes until the sharp alcohol aroma cooks off completely.
8
Stir in the double cream and simmer gently for 2 minutes until slightly reduced.
9
Drop the gramigna into the boiling water and cook until just al dente.
10
Ladle 60 ml of starchy pasta water from the pot before draining the pasta.
11
Transfer the drained pasta directly into the sauce with a splash of reserved water.
12
Remove from the heat, stir vigorously with the Parmigiano Reggiano, and serve immediately.

Chef's tips

Break the sausage into very small, uniform crumbles so it nests inside the curved gramigna spirals. Cook the cream only very briefly over low heat to prevent the sauce from splitting or becoming greasy.

Ingredient substitutions

gramigna pasta → fusilli bucati corti, cavatappi, or small pipe rigate
coarse Italian pork sausage → mild plain pork butcher's sausage with black pepper

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating

Reheat gently in a frying pan over low heat with a tablespoon of milk or water to restore the sauce.

Common mistakes to avoid

•Overcooking the pasta, which causes the delicate curled tubes to collapse and lose their springy texture.
•Boiling the cream violently, which can separate the fat and create an oily emulsion.
•Leaving sausage pieces in chunks that are too large to fit neatly inside the pasta curls.

Serving suggestions

Serve immediately in warm shallow bowls with extra Parmigiano Reggiano passed at the table.Pair with a glass of sparkling Colli Bolognesi Pignoletto or Lambrusco.