La gramigna alla salsiccia is a delightful and flavorful first course that consistently pleases everyone. This pasta shape is charming and stimulates the appetite of both adults and children. It can be used in various ways, both in soups and, as in this case, with a more rustic and unique sauce. The final dish is very tempting, with the short, curved pasta becoming one with the sausages, onion, and tomato. The recipe for gramigna alla salsiccia was given to me by friends from Emilia, and I immediately liked it. I bet you'll love it too!
What is Gramigna?
Gramigna is a type of pasta that isn't always easy to find, but it's worth the search! It's a typical Emilian pasta, hollow, short, and with a characteristic curly shape. The "with sausage" sauce is a Bologna must-have, and I've tried to recreate the original recipe as faithfully as possible.
Origins and Traditions
It couldn't be a better time to publish this recipe! It's been less than two weeks since our short trip to Emilia Romagna, and I already miss their cuisine, perhaps one of the best in Italy. Today, I present a typical Bologna dish, simple but extraordinarily good: Gramigna alla Salsiccia! Emilian cuisine is perhaps the "Italian cuisine" par excellence, with fresh pasta, stuffed pasta, lasagna, and meat and tomato-based sauces. Between tigelle and crescentine, fried dumplings and piadina with mortadella, we also ate a lot of pasta on our short trip! Carbs galore, in short, but after all, what better way to get to know - albeit summarily - a new place than through the discovery of its typical dishes? One of these is gramigna alla salsiccia.
The gramigna alla salsiccia is a first course of the Emilian tradition: a full-bodied ragù sauce tops a typical pasta shape. A recipe that is easy to prepare, very tasty and flavorful, to share with family or friends. The gramigna alla salsiccia is a typical first course of Emilian cuisine, from the provinces of Modena and Bologna in particular. The recipe is very simple: the pasta is topped with a sausage ragù prepared with only fresh sausage, a classic sauté, a little tomato sauce, and no other type of meat. There are also variations of the recipe that include adding a few spoonfuls of milk to the ragù during cooking, or fresh cream when dressing the pasta. There are also white gramigna with sausage variations.
Key Ingredients
- Gramigna: This unique pasta shape is the star of the dish. Its curled shape perfectly captures the sauce. 320 g of gramigna for 4 people
- Sausage: Fresh sausage is essential for an authentic flavor.4 fresh sausages (about 400 g)
- Tomato Sauce: A high-quality tomato sauce forms the base of the ragù.300 g of tomato sauce
- Onion: Adds depth and sweetness to the sauce.1 golden onion
- Milk (Optional): A touch of milk can soften the acidity of the tomato sauce.20 ml of fresh milk
- White Wine: Used to deglaze the pan and add complexity to the sauce.100 ml of white wine
- Rosemary: Infuses the sauce with an herbaceous aroma.1 sprig of rosemary
- Other ingredients: salt and pepper, 2Sausicce180 g, 1 tablespoon Concentrated tomato, q.b. fresh liquid cream, 1 olive oil, 1 golden onion
Step-by-Step Preparation
When you want to make the recipe for gramigna with sausage, first brown the sausages, crumbled and stripped of their casings, in a large pan with a couple of tablespoons of oil.
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- Prepare the Sausage: Remove the sausage from its casing, crumble it coarsely with your hands, and brown it in a hot pan, stirring often.
- Sauté the Aromatics: Meanwhile, clean the onion, peel it, and chop it finely; brown it in the fat released by the sausages, reducing the heat to low; also add the sprig of rosemary.
- Deglaze and Simmer: After a few minutes, pour in the wine, let it evaporate, then add the tomato sauce and milk and let the ragù simmer for about 30 minutes over low heat, partially covered. Season with salt and pepper at the end of cooking.
- Cook the Pasta: Put a pot of water on the stove, salt it when it boils, and cook the gramigna according to the time indicated on the package.
- Combine and Serve: Drain the pasta al dente and sauté it for a few minutes in the prepared sauce, then remove the rosemary and serve immediately.
Detailed Instructions
- Start the Sauce: Begin the preparation of the gramigna alla salsiccia with the sauce. Chop the celery, carrot, and onion and sauté them in a saucepan with 2-3 tablespoons of oil and butter. Let them soften over moderate heat, stirring often.
- Add the Sausage: When they become glossy, add the sausage, removing the casing and crumbling it with a wooden spoon to reduce the grain.
- Deglaze with Wine: When the meat has changed color, deglaze with white wine and let it evaporate over high heat.
- Simmer the Sauce: Then add the concentrate diluted in two cups of hot water and the tomato sauce. Season with salt and pepper and bring to a boil. Cover, reduce the heat, and cook for 45 minutes, stirring often.
- Cook the Pasta: Cook the gramigna in boiling salted water, drain it al dente, and toss it in the saucepan with the sauce.
Variations and Personal Touches
There are various schools of thought on gramigna with sausage: some don't put cream in it but only tomato purée, some only put cream in it, some put onion in it. I offer you my easy and very tasty version, I hope you like it.
- With or Without Cream: There are those who don't add cream but only tomato sauce, those who only add cream, and those who add onion.
- Milk or No Milk: In the original Emilian recipe for gramigna alla salsiccia, a small addition of milk is often found, which has the purpose of slightly sweetening the tart taste of the tomato, making the sauce more delicate and appreciated even by the little ones.
- White Version: There are also white variations of gramigna with sausage.
Tips for Success
- Quality Ingredients: Use high-quality sausage and tomato sauce for the best flavor.
- Don't Overcook the Pasta: Cook the gramigna al dente so it holds its shape and texture.
- Simmer the Sauce: Allow the sauce to simmer for at least 30 minutes to develop its flavor.
- Adjust Seasoning: Taste the sauce and adjust the seasoning as needed.
Serving Suggestions
Gramigna alla salsiccia is best served hot, immediately after cooking. It can be garnished with a sprinkle of Parmesan cheese, although this is not traditional. Serve with a side of crusty bread to soak up the delicious sauce.
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