Description
A comforting Italian classic from Emilia-Romagna, Gramigna Pasta with Sausage pairs curly pasta with a rich, creamy sausage sauce for a dish that’s rustic, hearty, and irresistible.
Ingredients
Scale
- 400 g (14 oz) gramigna pasta
- 300 g (10 oz) Italian sausage, casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 200 ml (3/4 cup) tomato passata
- 100 ml (1/2 cup) heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 50 g (1/2 cup) Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil for the pasta.
- Combine Ingredients: In a deep skillet, heat olive oil, then add onion and garlic. Sauté until fragrant.
- Prepare Your Cooking Vessel: Add sausage to the skillet, breaking it up with a spoon until browned. Stir in tomato passata and let simmer for 10 minutes.
- Assemble the Dish: Add cream to the sauce, season with salt and pepper, and simmer until slightly thickened.
- Cook to Perfection: Boil the pasta until al dente, then reserve a cup of cooking water before draining.
- Finishing Touches: Toss the pasta into the sauce, adding reserved pasta water if needed for silkiness. Stir in Parmesan.
- Serve and Enjoy: Garnish with fresh parsley and extra Parmesan before serving hot.
Notes
- Always salt the pasta water generously for better flavor.
- Simmer sauce gently after adding cream to avoid curdling.
- Reserve pasta water to adjust sauce consistency as needed.
- Freshly grated Parmesan makes a noticeable difference.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg