Gramigna with sausage

Name: Gramigna with sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Gramigna 11.3 oz; Sausage 10.5 oz; Fresh liquid cream 1 cup; Yellow onions 7 oz; Parmigiano Reggiano PDO cheese 1.8 oz; White wine 1.7 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

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PRESENTATION

Gramigna with sausage is a Bologna and Modena staple built around one of Emilia's most distinctive pasta shapes—short, thin, and slightly curled, designed to trap rich, creamy sauces in every coil. The shape comes in two forms: an original fresh egg version and a dried semolina one that's now equally common. This version of gramigna alla salsiccia goes in bianco, no tomato, with a sauce of onion, white wine, and fresh cream that pulls together into something velvety and deeply savory. The curl of gramigna does real work here.

That tight spiral holds the sauce against the pasta rather than letting it slide to the bottom of the bowl, which is exactly why the shape suits something as substantial as sausage and cream. Sausage is one of the most celebrated ingredients in the region's cooking, and paired with panna fresca it produces a sauce with real depth and a smooth, cohesive texture. The whole dish is ready in 30 minutes, making it a solid choice for a relaxed Sunday lunch or a weeknight family dinner.

How to prepare Gramigna with sausage

To prepare gramigna with sausage, first finely chop the onion 1 and add it to a pan with a drizzle of oil 2. Let it sauté for a few minutes over medium heat 3.

Meanwhile, make an incision in the sausage 4 to remove the casing 5, then crumble it with your hands 6.

When the onion is golden, add the sausage 7 and slightly increase the heat. Brown the sausage for a few minutes until it takes on color, then deglaze with white wine 9.

As soon as the alcoholic part has evaporated, pour in the cream 10 and let it reduce over low heat 11. Meanwhile, cook the gramigna in salted boiling water for 2 minutes less than the time indicated on the package 12.

Drain the pasta and transfer it directly into the pan with the sauce 13, then finish cooking it, adding a ladle of its cooking water if needed 14. Once ready, turn off the heat and add pepper to taste 15.