If you’re craving a dish that celebrates rustic Italian flavors with a twist, you’re going to fall head over heels for this Gramigna Pasta with Sausage and Sage in Parmesan Broth Recipe. This hearty pasta delivers perfectly cooked Gramigna enveloped in a silky, cheesy broth, while the aromatic sage and savory Italian sausage bring vibrant earthiness with every bite. It’s comfort food elevated—simple yet indulgent, showing how just a handful of quality ingredients can come together to create something truly unforgettable around your dinner table.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in shaping the taste, texture, and enticing aroma of this dish. From the punchy sausage to the fragrant sage, and the nutty Parmesan broth that ties it all together, every element is essential.
- 1 tbsp olive oil: Provides the perfect base to sauté the sausage and release its flavors.
- 700 g Italian pork sausage (removed from casing): The star protein adds rich, meaty depth and a hint of spice.
- 1 small bunch sage leaves (about 8 leaves): Infuses the dish with its distinctive herby warmth and earthy flavor.
- 500 ml chicken stock (or beef stock): Creates the luscious, savory broth that cooks the pasta to perfection.
- 500 g Gramigna pasta: Its curly shape embraces the sauce beautifully, delivering delightful texture.
- ½ cup Parmigiano Reggiano, finely grated + more for serving: The Parmesan melts into the broth, adding richness and a nutty finish.
- Freshly ground black pepper: Adds a subtle kick and balances the creaminess of the broth.
How to Make Gramigna Pasta with Sausage and Sage in Parmesan Broth Recipe
Step 1: Cook the Sausage
Start by heating the olive oil in a large pan over medium heat. Add the Italian pork sausage, making sure to break it up with a spoon as it cooks. The goal here is to render out the fat and brown the sausage pieces, creating that rich, savory base. Continue until the sausage is nicely browned and the moisture has evaporated, this usually takes about 7 minutes.
Step 2: Infuse with Sage
Once the sausage is cooked through, toss in the sage leaves. As the sage sizzles with the sausage, it releases its lovely aroma and earthy notes, infusing the meat with a subtle herbaceous flavor that will shine throughout the dish.
Step 3: Simmer in Stock
Pour in the chicken stock, which will become the luscious broth for the pasta. Bring the mixture to a gentle simmer and let it meld together for a few minutes. The broth will capture all the sausage and sage flavors, making your pasta incredibly flavorful once cooked.
Step 4: Cook the Gramigna Pasta
While the broth is simmering, bring a large pot of salted water to a boil. Add the Gramigna pasta, cooking until al dente according to package instructions. This short cooking time ensures the pasta keeps its characteristic bite and will soak up just the right amount of broth.
Step 5: Combine Pasta and Parmesan Broth
Drain the pasta, reserving a little of the cooking water just in case you want to loosen the broth later. Remove the sage leaves from the broth, then stir in the finely grated Parmigiano Reggiano off the heat. The cheese should melt smoothly into the hot broth, creating a silky sauce that coats the sausage and pasta perfectly. Add the drained pasta directly into the broth and gently toss everything together until well combined.
Step 6: Final Touches
A few grinds of freshly ground black pepper add the perfect finishing touch to balance out the richness. Give everything one last gentle toss, and your Gramigna Pasta with Sausage and Sage in Parmesan Broth is ready to wow your taste buds.
How to Serve Gramigna Pasta with Sausage and Sage in Parmesan Broth Recipe
Garnishes
Sprinkle some extra Parmigiano Reggiano over each serving for an irresistible cheesy finish. If you love a little fresh green, add a few torn sage leaves or a sprinkle of chopped parsley to brighten the plate visually and add freshness to every bite.
Side Dishes
This dish stands tall on its own but pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Crusty garlic bread is also an excellent companion, perfect for mopping up that mouthwatering Parmesan broth.
Creative Ways to Present
For a rustic vibe, serve the pasta family-style in a warm, shallow bowl so everyone can enjoy the luscious sauce. Alternatively, plate it in shallow pasta bowls for an elegant touch, drizzling any remaining broth around the edge for an inviting presentation. A glass of light Italian red wine or sparkling water with lemon rounds out the experience wonderfully.
Make Ahead and Storage
Storing Leftovers
Leftover Gramigna Pasta with Sausage and Sage in Parmesan Broth keeps well in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more broth over time, so it might taste a bit denser the next day.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to one month. Be aware that the texture may change slightly after thawing, especially the pasta and broth consistency.
Reheating
To bring your leftovers back to life, gently warm the pasta in a saucepan over low heat, adding a splash of chicken stock or water to loosen the sauce if needed. Stir frequently to prevent sticking and ensure it heats evenly without drying out.
FAQs
Can I substitute the Gramigna pasta with another pasta?
Absolutely! While Gramigna has a unique curly shape that captures the sauce beautifully, you can use other short pasta like penne, rigatoni, or fusilli if Gramigna is unavailable. The key is to choose a pasta that holds onto the broth well.
Is it possible to make this dish vegetarian?
Yes, you can swap the Italian sausage for plant-based sausage or sautéed mushrooms for a hearty texture. Use vegetable stock instead of chicken or beef to keep the broth rich and flavorful without meat.
What if I don’t have fresh sage leaves?
Fresh sage really makes a wonderful difference, but if you don’t have it on hand, dried sage can be used in moderation. Start with a smaller amount, as dried herbs are more concentrated, and add it early while the sausage cooks to rehydrate it.
Can I prepare this recipe in advance?
You can cook the sausage and broth ahead of time, then refrigerate separately from the pasta. When ready to serve, warm the broth gently, add the freshly cooked Gramigna, and toss together for the best texture and flavor.
Why is Parmigiano Reggiano important in this recipe?
Parmigiano Reggiano adds a rich, nutty, umami-packed character that elevates the broth from simple stock to a creamy sauce without any cream. Its salty, savory depth perfectly complements the sausage and sage.
Final Thoughts
There is something truly special about making and sharing the Gramigna Pasta with Sausage and Sage in Parmesan Broth Recipe. It’s a celebration of simple ingredients elevated through care and a little culinary love. Whether you’re feeding family or impressing friends, this dish invites you to slow down and savor the harmony of flavors in every comforting, cheesy mouthful. Give it a try—you might just find a new favorite to revisit time and time again.
Print
Gramigna Pasta with Sausage and Sage in Parmesan Broth Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Gramigna Pasta with Sausage is a hearty and comforting Italian dish combining tender Gramigna pasta with savory Italian pork sausage, aromatic sage, and a creamy Parmigiano Reggiano sauce. This quick and flavorful recipe serves six and is perfect for a satisfying family meal.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 700 g Italian pork sausage (removed from casing)
- 1 small bunch sage leaves (about 8 leaves)
- 500 ml chicken stock (or beef stock)
- 500 g Gramigna pasta
- ½ cup Parmigiano Reggiano, finely grated + more for serving
- Freshly ground black pepper, to taste
Instructions
- Cook the Sausage: Heat the olive oil in a large skillet over medium heat. Add the sausage meat and sage leaves and break up the sausage with a spoon. Cook until the moisture evaporates and the meat resembles crumbly ground pork, about 7 minutes.
- Simmer the Sauce: Pour in the chicken or beef stock and bring to a simmer while stirring occasionally to combine the flavors and reduce slightly.
- Cook the Pasta: In a separate large pot, cook the Gramigna pasta in boiling salted water according to package instructions until al dente. Drain the pasta, reserving some cooking water.
- Combine Pasta and Sauce: Remove the sage leaves from the sausage sauce. Stir in the finely grated Parmigiano Reggiano until melted and the sauce is creamy. Add freshly ground black pepper to taste. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.
- Serve: Divide the pasta among plates and garnish with extra Parmigiano Reggiano. Serve immediately while hot and enjoy this delicious Italian comfort dish.
Notes
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- To reduce fat content, use lean Italian pork sausage or turkey sausage.
- If Gramigna pasta is unavailable, substitute with small tubular pasta like ditalini or penne.
- Fresh sage is best for flavor, but dried sage can be used in smaller quantities.
- Reserve some pasta cooking water to adjust sauce consistency as needed.
