Gramigna al ragù di salsiccia – gramigna pasta with sausage ragù
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This sausage ragù recipe is as simple as it gets, with just three ingredients needed to create a wonderfully flavourful sauce. Gramigna is a lesser-known pasta shape from Emilia-Romagna that's usually paired with this sauce, but you can substitute it for macaroni if you can't find any.
First published in 2019
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Ingredients
Metric
Imperial
- 4 Italian pork sausages
- olive oil
- 125ml of white wine
- 1 400g tin of chopped tomato
- 300g of pasta, ideally gramigna (but macaroni can be used as a substitute)
- Parmesan
- salt
- pepper
SAVE RECIPE
Method
1
Split open the sausages and remove the meat within. Place a frying pan over a medium heat and add a splash of oil. Fry the sausage meat for 5 minutes until nice and caramelised
2
Add the white wine and simmer until reduced by two-thirds
3
Blitz or mash the tin of tomatoes to a rough pulp and add to the pan. Season with salt and pepper and leave to simmer for 20 minutes
4
As the sauce simmers, bring a pan of salted water to the boil. Add the gramigna and cook for 8–10 minutes or until al dente
5
Drain the pasta and fold into the sausage ragù. Serve immediately with plenty of grated Parmesan
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