Gramigna with Sausage

Gramigna with Sausage or Gramigna alla Salsiccia is a delectable pasta dish hailing from the Emilia-Romagna region in Northern Italy. Emilia-Romagna, known as the culinary heart of Italy, is celebrated for its rich flavors and pasta varieties. This dish combines gramigna, a twisted tubular pasta, with the savory goodness of Italian sausage, creating a symphony of tastes that mirrors the region’s dedication to exquisite simplicity. The sausage is often cooked with tomatoes and cream, infusing the pasta with a hearty and creamy texture. Gramigna alla Salsiccia stands as a delicious representation of the region’s commitment to crafting flavorful and satisfying pasta dishes.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 1 hour of preparation and cooking


  • Moderate

Italy Region

  • Emilia Romagna


  • Not Available


  • 400g (about 14 oz) of gramigna pasta
  • 300g (about 10 oz) of Italian sausage, casings removed
  • 1 cup of crushed tomatoes
  • 1/2 cup of heavy cream
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 cup of grated Parmigiano-Reggiano cheese
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)


  1. In a large pot, bring salted water to a boil. Cook the gramigna pasta according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
  2. In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
  3. Add the minced garlic to the skillet and sauté for an additional minute until it becomes fragrant.
  4. Crumble the Italian sausage into the skillet, breaking it apart with a spoon. Cook until the sausage is browned and cooked through.
  5. Pour in the crushed tomatoes and heavy cream. Stir to combine, creating a rich and creamy tomato sauce.
  6. Once the pasta is cooked, transfer it directly to the skillet with the sausage and tomato cream sauce. Toss gently to coat the gramigna evenly.
  7. Add a ladle of the reserved pasta cooking water to the skillet to achieve a silky texture.
  8. Stir in the grated Parmigiano-Reggiano cheese, allowing it to melt into the sauce.
  9. Season the dish with salt and black pepper to taste.
  10. Optionally, garnish with fresh basil or parsley for a burst of freshness.
  11. Serve the Gramigna alla Salsiccia hot, allowing everyone to savor the hearty and creamy flavors of Emilia-Romagna.
  12. Enjoy this delightful pasta dish that captures the essence of Northern Italian cuisine, with its emphasis on quality ingredients and satisfying combinations.

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