Gramigna alla Salsiccia (sausage) – The Pasta Challenge

This gramigna pasta recipe from Bologna is among the many best sausage pasta dishes to arrange! With simply three main substances, it makes a scrumptious, hearty meal that’s significantly in style with kids in Italy.

Regardless of not being as well-known as different traditional pasta dishes from Bologna, gramigna with sausage is a typical and in style menu merchandise in Bologna’s properties, eating places and trattorias. The best and most conventional model of this sauce solely has three substances: sausage, tomatoes, and onion.

Having made this recipe numerous instances, I can safely say that it’s completely scrumptious regardless of its simplicity. Actually, it’s laborious to consider one other pasta dish which isn’t solely so easy however on the similar time hearty and filling, while being really easy to make.

Using sausage meat as a substitute of floor beef actually provides depth of flavour. I’m certain that after you’ve tried it, will probably be a daily addition to your loved ones menu repertoire!

What’s Gramigna?

Gramigna is brief squiggly hole tubes of pasta, initially handmade however now principally made with an extruder.

This pasta was solely eaten as a contemporary pasta however, these days, it is usually out there dried, though manufacturing is usually artisan and gramigna just isn’t really easy to seek out in outlets or supermarkets exterior of Italy.

Nevertheless, you should buy gramigna on Amazon.com and there are additionally many artisan Italian pasta makers who’ve on-line outlets and can ship even small orders abroad.

Like many Italian pasta shapes, gramigna developed over time, nevertheless this isn’t an historic sort of pasta. When extruded, the contemporary selfmade and dry manufacturing unit variations look related, however the selfmade pasta tends to be much less uniform and truly barely much less squiggly!

Ingredient Notes

• Gramigna: You need to use each contemporary or dried gramigna. Another different sorts of pasta are fusilli, elbow marconi and even spaghetti.
• Sausage: Use an Italian pork sausage; these sausages are effectively seasoned with spices and add a ton of taste to the sauce.
• White Wine: Use a dry white wine; this helps reduce by means of the richness of the sausage mince, including extra stability and total flavors. Some nice dry white wines embrace Pinot Grigio, Sauvignon Blanc and Chardonnay. If you wish to use an Italian dry white wine, you should use an Italian Pinot Grigio.
• Tomatoes: Use good-quality passata or sieved tomatoes; certainly one of my favorites is San Marzano.
• Parmigiano: I used Parmigiano Reggiano for this recipe, however you might additionally use Grana Padano. They each work greatest freshly grated, though you should use pre-grated if you’re in a rush.

Variations

There are different variations of this sausage sauce other than the straightforward 3-ingredient one I used within the recipe. Some individuals embrace cream or milk, garlic, rosemary or different herbs and celery or carrots. I’ve additionally made a model with sausage, peas and cream which is absolutely good. Nevertheless, this recipe is for the only model.

Step by Step Directions

1) Decase the sausages by making a shallow lengthways reduce alongside the sausage from prime to backside. Gently push the sausage mince out of the casing and onto a chopping board.

2) After all of the sausages are decased, roughly chop the mince meat till it’s in small chunks after which place in a bowl.

3) In a big sauté or frying pan, soften the onions for 4 to five minutes. As soon as softened, add the sausage mince meat.

4) Brown the minced meat within the pan; this could take round 4 to five minutes.

5) Add white wine and deglaze the pan by scrapping any brown bits of the underside with a picket spoon. Scale back for 3 to 4 minutes, then style to season with salt and pepper.

6) Combine within the passata and depart to simmer for 20 to 25 minutes (mixing often and including a splash of water or white wine if the sauce will get to dry).

7) Whereas the sauce is simmering, convey a big pot of water to a boil. Generously season with salt and permit it to return to a boil. As soon as boiling, add the Gramigna and cook dinner to al dente, following the packet’s directions.

8) As soon as the gramigna is cooked, pressure it in a colander and add it to the pasta sauce.

9) Combine the gramigna with the sausage pasta sauce and cook dinner for an extra minute whereas mixing the pasta.

10) Serve instantly with grated Parmigiano Reggiano.

When you do do that gramigna with sausage recipe, I’d love to listen to what you suppose. Please write a remark right here on the weblog or put up a touch upon the Pasta Project Facebook page. There are additionally extra tasty Italian sausage pasta recipes to decide on subsequent.

Buon Appetito!

Gramigna alla Salsiccia (Sausage)

Jacqueline Debono

This gramigna pasta recipe from Bologna is among the easiest sausage pasta recipes to make! It solely has 3 primary substances but it surely’s actually tasty, hearty and filling! An incredible favorite with kids right here in Italy.

Prep Time 5 minutes

Cook dinner Time 35 minutes

Whole Time 40 minutes

Course Fundamental Course

Delicacies Emilia-Romagna, Italian

Servings 4

Energy 855 kcal

Substances  

• 14 oz Gramigna (400g) dried will take longer to cook dinner than contemporary
• 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 dinner the pasta and to style
• Black pepper to style

Directions 

• Take away the pores and skin from the sausage and chop into chunks.

• Fry the onion in olive oil till it begins to melt

• Add the sausage meat and proceed cooking till it begins to brown.

• Add the white wine and cook dinner for an extra jiffy.

• Add salt and pepper to style.

• Put water on to boil for the pasta. Add salt as soon as it begins to boil.

• Add the passata or chopped tomatoes and simmer the sauce for 20-25 minutes ( If it will get too dry you possibly can pour in somewhat water or extra wine)

• Cook dinner the pasta al dente based on the directions on the packet.

• When the pasta is cooked and strained add it to the sauce and cook dinner every part collectively for an extra minute, stirring the sauce into the pasta.

• Serve with grated Parmigiano Reggiano.

Notes

• You may season the prepared dish additional if required with parsley or peperoncino flakes. ( We added some peperoncino!)
• One other method to spice it up is so as to add somewhat Nduja if you find yourself cooking the sausage.
• When you don’t have gramigna this dish remains to be scrumptious with different quick pasta equivalent to fusilli, elbow macaroni and even spaghetti.
• Tomato passata could be swapped with contemporary peeled and chopped tomatoes

 
 

Key phrase gramigna, gramigna alla salsiccia, gramigna and sausage pasta, sausage pasta

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In case you are curious about studying the way to make selfmade pasta and several types of gnocchi, try my store web page for some nice video on-line programs from my pals in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a duplicate of certainly one of my pasta recipes cookbook!?