If you’re craving a dish that feels like a warm embrace from Northern Italy, the Gramigna Pasta with Sausage and Sage in a Parmigiano Reggiano Sauce Recipe is just the answer. This hearty, comforting pasta combines the rustic charm of savory sausage with the earthiness of fresh sage, all enveloped in a silky, cheesy Parmigiano Reggiano sauce that makes every bite irresistible. It’s the perfect way to bring simple, fresh ingredients together into a delightful meal that feels both traditional and indulgent, making it an instant favorite at any dinner table.
Ingredients You’ll Need
Gathering the right ingredients for this Gramigna Pasta with Sausage and Sage in a Parmigiano Reggiano Sauce Recipe is delightfully simple but essential for capturing authentic flavors. Each component plays a crucial role, lending layers of aroma, texture, and richness.
- Olive oil: A tablespoon of good-quality olive oil forms the flavorful base for sautéing the sausage and sage.
- Italian pork sausage (700 g, casing removed): This brings a juicy, spiced depth that’s key to the dish’s hearty character.
- Fresh sage leaves (about 8 leaves): Sage adds an aromatic, slightly peppery note that beautifully balances the richness of the sausage and cheese.
- Chicken or beef stock (500 ml): The stock simmers with the sausage, creating a luscious sauce that coats the pasta perfectly.
- Gramigna pasta (500 g): This tubular, curly pasta is ideal for holding onto the creamy sauce, ensuring every bite is packed with flavor.
- Parmigiano Reggiano (½ cup, finely grated, plus extra for serving): A classic choice, this cheese is the star that transforms the sauce into a velvety masterpiece.
- Freshly ground black pepper: To taste, it adds just the right amount of warmth and spice to brighten the dish.
How to Make Gramigna Pasta with Sausage and Sage in a Parmigiano Reggiano Sauce Recipe
Step 1: Sauté the Sausage and Sage
Start by heating the olive oil in a large pan over medium heat. Add the sausage—make sure to remove the casing beforehand—and the sage leaves whole. Use a spoon to break the sausage into small pieces as it cooks. Let it sauté until all the moisture evaporates and the meat resembles finely crumbled, browned ground pork, which usually takes about seven minutes. The sage will infuse the sausage with its aromatic oils as they cook together creating a wonderful base flavor.
Step 2: Simmer the Sauce
Add the chicken or beef stock to the pan with the cooked sausage and sage. Let it simmer gently so that the flavors meld and the liquid reduces slightly, concentrating the sauce’s richness. This step ensures the sauce maintains a lovely silky consistency that will cling to the Gramigna pasta perfectly.
Step 3: Cook the Gramigna Pasta
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the Gramigna pasta and cook according to the package instructions until al dente. The pasta’s unique ridged corkscrew shape is perfect for capturing the creamy Parmigiano-laden sauce, enhancing each mouthful.
Step 4: Finish the Sauce
Once the stock has reduced slightly, remove the whole sage leaves from the pan. Stir in the finely grated Parmigiano Reggiano off the heat, folding it into the sauce until it melts and turns glossy and luscious. This step is crucial for marrying the salty, nutty notes of the cheese with the meaty flavor of the sausage, creating a gorgeous velvety sauce.
Step 5: Combine Pasta and Sauce
Drain the Gramigna pasta, reserving a little pasta water. Toss the pasta into the sauce pan, gently mixing to coat each piece with the silky Parmigiano and sausage sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and create that perfect clingy texture. Finish with a generous grind of fresh black pepper to brighten the entire dish.
Step 6: Serve and Enjoy
Plate your Gramigna pasta while still warm, and grate extra Parmigiano Reggiano over the top. This classic, homely pasta dish is best served fresh but makes an unforgettable comfort meal any day of the week.
How to Serve Gramigna Pasta with Sausage and Sage in a Parmigiano Reggiano Sauce Recipe
Garnishes
Adding fresh garnishes can elevate this dish even further. Try a sprinkle of freshly chopped parsley or a few torn fresh sage leaves for a burst of color and an herbal pop. A drizzle of high-quality extra virgin olive oil can add richness and shine, while a pinch of crushed chili flakes brings a playful hint of heat that contrasts beautifully with the creamy sauce.
Side Dishes
This Gramigna Pasta with Sausage and Sage in a Parmigiano Reggiano Sauce Recipe pairs wonderfully with simple sides that won’t overpower its flavor. Think crisp, lightly dressed mixed greens or a classic Italian salad with arugula, cherry tomatoes, and shaved Parmigiano. For a heartier option, crusty garlic bread or a warm focaccia completes the meal perfectly.
Creative Ways to Present
If you want to impress your guests or family, serve this pasta in rustic bowls with a mound of freshly grated Parmigiano Reggiano at center stage. You can also plate the sauce first, then twirl the Gramigna pasta on top for a neat presentation. For a charming touch, add a small sage leaf or a sausage slice as a decorative accent.
Make Ahead and Storage
Storing Leftovers
Leftover Gramigna Pasta with Sausage and Sage in a Parmigiano Reggiano Sauce Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The flavors may deepen overnight, but the sauce might thicken as it cools, so be sure to reheat it gently.
Freezing
Although freshly made Gramigna pasta is best enjoyed immediately, you can freeze leftovers if needed. Place cooled pasta and sauce in a freezer-safe container, leaving some space for expansion. It will keep for up to one month. When ready to eat, thaw overnight in the fridge before reheating gently to preserve the texture and flavor.
Reheating
To bring the pasta back to life, warm it slowly in a skillet over low-medium heat. Stir frequently and add a splash of water or broth to loosen the sauce. Avoid high heat to prevent drying out the sausage or clumping the cheese. This care keeps the sauce silky and the pasta tender, just like freshly cooked.
FAQs
Can I substitute the sausage with another type of meat?
Absolutely! While Italian pork sausage is traditional and adds rich flavor, you can swap it with ground turkey, chicken, or even plant-based sausage for a lighter or vegetarian-friendly twist. Just adjust seasoning accordingly to maintain the dish’s savory depth.
Is Gramigna pasta hard to find?
Gramigna pasta is a specialty shape from Emilia-Romagna, but if you can’t find it in stores, try substituting with other short tubular pastas like penne, rigatoni, or cavatappi. These shapes capture the sauce similarly well and keep the spirit of the recipe intact.
Why do we remove the sage leaves before adding the cheese?
Removing the whole sage leaves after simmering allows the herb to impart its flavor without becoming overpowering or bitter. This step ensures the sauce remains smooth so the Parmigiano can melt perfectly and create a balanced, creamy finish.
Can I prepare the sauce ahead of time?
You can prepare the sausage and sage sauce a few hours in advance and refrigerate it. When ready to serve, gently reheat and add the Parmigiano Reggiano and pasta last to preserve the sauce’s lovely texture and cheesy creaminess.
What wine pairs well with this pasta dish?
A medium-bodied red like Sangiovese or Chianti pairs beautifully, complementing the savory sausage and herbal freshness of sage. If you prefer white, a lightly oaked Pinot Grigio or Chardonnay provides a nice balance without overpowering the Parmigiano sauce.
Final Thoughts
There’s something truly special about the Gramigna Pasta with Sausage and Sage in a Parmigiano Reggiano Sauce Recipe. It’s a dish that feels like a comforting hug from Italy, perfect for gathering loved ones around the table. I wholeheartedly encourage you to give it a try — it’s surprisingly easy to make and so rewarding to enjoy. Once you’ve tasted that creamy, savory goodness, I’m confident this pasta will become a go-to favorite in your kitchen too.
Print
Gramigna Pasta with Sausage and Sage in a Parmigiano Reggiano Sauce 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 featuring tender Gramigna pasta cooked in a flavorful sauce of Italian pork sausage, fresh sage, and rich Parmigiano Reggiano, simmered in savory chicken stock for a perfect blend of flavors.
Ingredients
Pasta and Sauce
- 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 olive oil in a large skillet over medium heat. Add the Italian pork sausage (removed from casing) along with the fresh sage leaves. Use a spoon to break up the sausage so it cooks evenly.
- Brown the Sausage: Continue cooking until the moisture from the sausage evaporates and the meat becomes nicely browned, resembling ground pork textured meat, about 7 minutes.
- Add Stock and Simmer: Pour the chicken stock into the skillet with the sausage and sage. Stir well, lower the heat, and let it simmer gently to develop the flavors while you prepare the pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the Gramigna pasta according to package instructions until al dente. Drain the pasta, reserving a small cup of pasta water.
- Finish the Sauce: Stir the finely grated Parmigiano Reggiano into the sausage sauce and remove the sage leaves. Adjust seasoning with freshly ground black pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Combine Pasta and Sauce: Add the cooked Gramigna pasta to the skillet with the sauce. Toss thoroughly to coat the pasta in the flavorful sausage and cheese sauce.
- Serve: Plate the pasta hot, sprinkling extra grated Parmigiano Reggiano on top. Serve immediately for a warm, satisfying Italian meal.
Notes
- Use high quality Italian pork sausage for authentic flavor.
- Gramigna is a traditional short, curly pasta from Italy; if unavailable, substitute with cavatappi or penne.
- Fresh sage adds an aromatic earthiness; do not skip.
- Grate Parmigiano Reggiano fresh for best flavor.
- Reserve some pasta water to adjust sauce consistency if needed.
- This dish pairs well with a light green salad and a glass of Italian red wine.
