The pasta is seasoned with a sausage sauce made with only fresh sausage, a classic saute, a little tomato sauce, and no other type of meat. It is a tasty and full-bodied condiment for gramigna, a short egg pasta format that can be found both fresh and dried. There are also variations of the recipe that include the addition of a few spoonfuls of milk in the sauce or fresh cream during cooking.
when it comes to dressing the pasta There are also gramigna with white sausage variations. In any case, the weed with sausage is an excellent choice for a family lunch.
- 320 g of grass
- 350 g of sausage
- 1 stick of celery
- 1 small white onion
- 1 carrot
- 1 tablespoon of tomato paste
- 200 ml of tomato sauce
- 1/2 glass of white wine
- 1 knob of butter
- extra virgin olive oil
- Begin preparing the gramigna with the sausage from the sauce. Brown the celery, carrot, and onion in a saucepan with 2-3 tablespoons oil and butter. Allow them to dry on a low heat, stirring frequently. When they're shiny, add the sausage without the casing and chop it with a wooden spoon to get rid of the grain. Brown it thoroughly.
- When the meat has changed color, combine it with the white wine and cook over high heat until it has evaporated. Then add the tomato puree and the diluted concentrate in two cups of hot water. Season with salt and pepper and bring to a boil. Cook, covered, for 45 minutes, stirring frequently. Boil the weed in salted water until al dente, then drain and add to the sauce in the saucepan.
- Transfer the sausage to the serving dishes and top with grated Parmesan cheese, if desired.
Amount Per ServingCalories 369Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 61mgSodium 1010mgCarbohydrates 8gFiber 2gSugar 5gProtein 12g