Gramigna con la Salsiccia

Barbara Farinelli’s selected gramigna al sugo di salsiccia coats short curled pasta in a sausage-and-tomato sauce. The author identifies gramigna as an Emilian pasta shape, suited to the rich meat sauce.

The sausage is removed from its casing and crumbled. Rosemary leaves are washed and chopped, and a selected white onion is finely chopped before softening in olive oil.

Sausage, rosemary and freshly ground black pepper brown with the onion. Dry white wine follows, then tomato passata and a pinch of sugar cook gently under a lid.

The gramigna boils in salted water, and a ladle of that cooking water joins the sauce before the pasta drains. A brief toss in the pan brings the curled pasta and sauce together.

Coarsely grated Parmigiano-Reggiano accompanies immediate service. Extra sauce salt is only an adjustment after tasting, since the author notes that the sausage may already supply enough saltiness.