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
Scale
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.
