Gramigna al ragù di salsiccia – gramigna pasta with sausage ragù

Name: Gramigna al ragù di salsiccia – gramigna pasta with sausage ragù
Total time: 30 min
Ingredients: 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

by GIC Kitchen

Item 1 of 1

Main
easy
4
30 minutes

★ ★ ★ ★ ★

Not yet rated

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

discover more:

Related Recipes

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

PRINT RECIPE

SHOPPING LIST

Method

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

Add the white wine and simmer until reduced by two-thirds

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

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

Drain the pasta and fold into the sausage ragù. Serve immediately with plenty of grated Parmesan