Description
Gramigna Pasta with Sausage is a hearty and flavorful Italian dish featuring tender pork sausage cooked with fragrant sage, simmered in a savory chicken stock sauce, and tossed with al dente Gramigna pasta. Finished with a generous sprinkle of Parmigiano Reggiano, this meal is perfect for a satisfying weeknight dinner or entertaining guests with authentic Italian flavors.
Ingredients
Scale
For the Sauce
- 1 tbsp olive oil
- 700 g Italian pork sausage, removed from casing
- 1 small bunch sage leaves (about 8 leaves)
- 500 ml chicken stock (or beef stock)
- ½ cup Parmigiano Reggiano, finely grated, plus more for serving
- Freshly ground black pepper, to taste
For the Pasta
- 500 g Gramigna pasta
Instructions
- Heat the Olive Oil: Place a large skillet or pan over medium heat and add the olive oil, allowing it to warm up before adding other ingredients.
- Cook the Sausage and Sage: Add the Italian pork sausage (remove the casing) along with the sage leaves to the heated oil. Use a spoon to break up the sausage as it cooks. Continue stirring until the sausage loses its moisture and resembles ground pork, which will take about 7 minutes.
- Simmer the Sauce: Pour in the chicken stock to the sausage mixture and bring it to a simmer. Let it cook gently to meld the flavors together, ensuring the sausage remains tender and moist.
- Add Parmigiano and Remove Sage: Stir in the finely grated Parmigiano Reggiano cheese to enrich the sauce. Once combined, carefully remove and discard the sage leaves. Remove the pan from heat.
- Cook the Pasta: While the sauce simmers, cook the Gramigna pasta according to package instructions until al dente. Drain well, reserving a small cup of pasta water.
- Combine Pasta and Sauce: Add the drained pasta directly to the sausage sauce in the pan. Toss well to combine, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- Season and Serve: Adjust seasoning with freshly ground black pepper and additional salt if needed. Serve the pasta hot, topped with extra grated Parmigiano Reggiano for a rich finishing touch.
Notes
- Using fresh sage leaves enhances the aroma and depth of the sauce.
- Ensure the sausage is cooked thoroughly and broken down finely for the best texture.
- Reserve pasta water to adjust the consistency of the sauce if it becomes too thick.
- Gramigna pasta is a traditional choice, but any small, twisted pasta can be substituted.
- For a richer sauce, consider adding a splash of cream at the end.
