Culinary Explorer
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Gramigna con Salsiccia
Created by Chef Graziella
The beloved pasta of Bolognese trattorias, where curly hollow tubes catch crumbled sausage and cream in every bite. A dish that proves the best weeknight cooking comes from restraint, not excess.
Gramigna means couch grass, that stubborn weed that creeps through gardens and refuses to be pulled. The pasta takes its name from its shape: short hollow tubes that curl and twist like the roots of a weed. This is not a glamorous origin. It is an honest one.
In the trattorias of Bologna, this dish appears on nearly every menu because it satisfies without pretension. Fresh sausage, crumbled and browned until the fat renders and the edges crisp. White wine to cut the richness. A whisper of cream to bind everything together. That is all.
Americans see cream and think alfredo. They imagine the pasta swimming in sauce. This is not that dish. The cream here is restrained, perhaps one-third cup for four people. It exists to help the sauce cling to the pasta, to coat those hollows and curls so that each bite delivers sausage and starch in proper proportion. What you keep out is as significant as what you put in.
Ingredients
gramigna pasta
Quantity
1 pound
fresh Italian sausage
Quantity
12 ounces
casings removed
unsalted butter
Quantity
2 tablespoons
| Ingredient | Quantity |
|---|---|
| gramigna pasta | 1 pound |
| fresh Italian sausagecasings removed | 12 ounces |
| unsalted butter | 2 tablespoons |
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