Gramigna alla salsiccia (pasta with fresh sausage)

Gramigna is a type of pasta typical of the area around Bologna. It used to be prepared exclusively in rural households on special pasta machines, as well as macaroni and spaghetti. A typical sauce served with this pasta is pork sausage ragout.

Preparation steps

Finely chop the onion and fry in oil until glassy.
Add the shredded meat of the sausage and fry until it becomes a nice pink color.
Add the wine and let it evaporate.
Stir in the tomato concentrate you diluted with a tablespoon or two of warm water.
Cover and let simmer on low heat for at least half an hour. If necessary, add a tablespoon of warm water if it dries too much.
Finally add the cooking cream, boil briefly, turn off and cover.
Cook the pasta in salted water. Drain and mix with the sausage sauce. Serve warm.

Serving

You can also bake pasta prepared in this way.

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Rosa Cooking