Gramigna al ragù di salsiccia – gramigna pasta with sausage ragù

30 minutes


  • 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


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