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
Scale
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.
