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Gramigna con salsiccia

Curlicue Pasta from Romagna with Sausage
Total Time30 mins
Course: Primo
Cuisine: Emilia-Romagna, Italian
Keyword: quick


  • 400g 14 oz gramigna
  • 250g` 1/2 lb sausage meat or more or less to taste
  • 1 1 small onion finely minced
  • A splash of white wine
  • 250 ml 1 cup 250 ml (1 cup) heavy cream or passata di pomodoro
  • Olive oil
  • Salt and pepper
  • Parmigiano-reggiano freshly grated, to taste


  • In a skillet or braiser, gently sauté the minced onion in olive oil until soft and translucent.
  • Add the sausage meat, which you will have removed from its casings and broken up with a fork. Mix it with the onion and let it, too, sauté gently, breaking it up further, if need be, with a wooden spoon or spatula as it cooks.
  • When the sausage meat has lost its red color and is just beginning to brown around the edges, pour in a splash of white wine and let it evaporate.
  • Add the heavy cream or passata and simmer. If using heavy cream, let it simmer for just a minute or two, until the cream has reduced. If using passata, let it simmer until well reduced to sauce-y consistency and the oil separates.
  • While the sauce is simmering, bring a pot of water to a boil. Salt it well and add the gramigna. Cook until al dente.
  • When the pasta has cooked, transfer it to sauce, along with a small ladleful of the pasta water, and toss. Simmer until the sauce coats the pasta well.
  • Serve right away, with grated parmigiano-reggiano for those who want it.