Are you looking for one skillet Italian sausage pasta? Today we’re sharing the best Gramigna alla Salsiccia recipe (Salsiccia pasta recipe) directly from Italy! It is one of the most delicious, authentic Italian sausage pasta recipes we’ve ever tried! Gramigna alla Salsiccia is an amazing Italian sausage pasta dish from Emilia Romagna, Italy!
Gramigna alla Salsiccia recipe – One Skillet Italian sausage pasta recipe
The dish called Gramigna alla Salsiccia is really popular in the above-mentioned region, and you can find it on the menu in many trattorias and osterias in Bologna, Modena, and Reggio Emilia. It’s one of the best one skillet Italian sausage pasta recipe out there! If you’re looking for Italian sausage pasta recipes, keep reading!
I myself have tried for the first time the Gramigna alla Salsiccia in a shelter called Refugio della Pietra, which is located halfway to the top of Pietra di Bismantova, in Reggio Emilia. The Gramigna was the perfect lunch after a great hike on this cliff, and it has become one of my favorite Italian pasta dishes.
Italian sausage and penne pasta / gramigna pasta
The Gramigna pasta is originating from the Modena-Bologna area in Emilia-Romagna, Italy. The story of origin is a myth; however, Italians love to bring their dishes back to their origin. For this one, however, it’s just said that the Gramigna was born in the heart of Emilia. In this area, and around everyone agrees that the Italian sausage pasta, the Gramigna alla Salsiccia recipe is the best!
You can make Italian sausage and penne pasta as alternatives since the Gramigna pasta is not present and available everywhere. The taste won’t be the same, since the Gramicna is thin and very fluffy, whiles the penne is a bit thicker and richer. Still, the Italian sausage and penne pasta are great!
Gramigna is really similar to the macaroni but it’s longer, and usually, they sell it as a mix of simple egg-pasta mixed with those made with spinach. The only difference between this dish and the Bolognese ragù is, that this ragù is made with sausage meat. Otherwise, the process and most of the ingredients are really similar to the famous Bolognese.
We, who are living here in Emilia-Romagna, usually say that the best is always how it’s made in the province of Reggio-Emilia. This province (and city) is located near Modena. People in this region are most likely to order Gramigna for Primo Piatto in Reggio Emilia, then in Bologna, where you have so many other options too.
So, are you ready to cook the Gramigna alla Salsiccia recipe? I guarantee that if you’ve been looking for one skillet Italian sausage pasta, salsiccia pasta recipe, Italians sausage pasta recipes, authentic Italians sausage pasta recipes, or even creamy Italians sausage pasta, this Gramigna alla Salsiccia recipe won’t let you down!
Gramigna alla Salsiccia recipe – one of the best Italian sausage pasta recipes
Gramigna alla Salsiccia recipe
- 350 g raw fresh Sausage
- 350 g Gramigna Pasta
- 200 g Tomato Puree
- 35 g Fresh Cream
- 1 Onion
- 40 ml dry white wine
- 1/3 tsp Rosemary
- 1/3 tsp Sage
- Salt, Pepper
- When preparing the dish, make sure to tear apart in tiny pieces the sausage, so it won’t be so hard to separate it while cooking. At the preparationphase, also chop the onion as finely as you can, and add it into a pre-heatedskillet with Extra Virgin Olive Oil. Cook this on medium heat until it getstranslucent.
- At this point, you can add the sausage and leave the meat to cook forabout 5 minutes, while stirring it time to time. Then, add the salt and pepper(after taste), as well as the wine, and cook until the wine evaporates. At thispoint, you can add either beef/vegetable broth, either water to it, just asmuch that the sausage is completely covered.
- Cook it for another 10 minutes, then add thetomato puree, the sage and rosemary to it. If there’s not enough water left,add some more to have enough sauce. Bring it to boil, and at that point, addthe fresh cream into it too. Cook for another 3-4 minutes on low-heat.
- When you have added the tomato puree in your ragù, you can also putwater to boil for the pasta. If you’re adding the Gramigna (or if you can’tfind Gramigna, any type of similar pasta), leave it to cook for 3-4 minutes in boiling water.
- Before taking the ragù off the stove, taste and season with more salt and pepper if needed. Then, when your pasta is ready, drain it and mix it in the Salsiccia Ragu and put it in a casserole, and for about 15 minutes in the pre-heated oven. At serving, sprinkle it with grated parmesan cheese for a perfect taste!