Description
This tasty, simple to make sausage pasta recipe comes from Bologna, Italy where it’s almost as popular as pasta bolognese. Gramigna are short squiggly hollow tubes of pasta, originally homemade but now also available dried, although production is mostly artisan. If you can’t find them in your local supermarket, try buying them online. Otherwise, you can also use other short pasta such as penne or fusilli.
Ingredients
- 450 grams Pork Sausages
- 1 Medium Sized Onion, Peeled And Chopped
- 2 Tablespoons Olive Oil
- 175 milliliters White Wine
- Salt And Pepper
- 75 milliliters Passata
- 400 grams Gramigna Pasta
- 50 grams Grated Parmesan
Preparation
Remove the casing from the sausage and chop into chunks.
Fry onion in olive oil until it starts to soften. Add sausage meat and continue cooking until it starts to brown.
Add white wine and cook for another few minutes. Season with salt and pepper to taste.
Put salted water on to boil for the pasta.
Add passata to the meat and simmer sauce for 20–25 minutes. If it gets too thick, you can pour in a little water or more wine.
Cook pasta al dente according to the instructions on the packet. When the pasta is cooked and drained, add it to the sauce and cook everything together for another minute, stirring the sauce into the pasta.
Serve with grated Parmesan.
