Gramigna with wine-braised sausage (Gramigna alla salsiccia e vino) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 114) by Lynne Rossetto Kasper

  • sage
  • carrots
  • onions
  • parsley
  • tomato paste
  • tomatoes
  • Italian sausages
  • dry white wine
  • ground cloves
  • Parmigiano Reggiano cheese
  • gramigna pasta
  • EYB Comments

    Can substitute cavatappi pasta for gramigna pasta. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cavatappi pasta for gramigna pasta. See recipe for variations.

  • twoyolks on December 18, 2017

    There are a lot of recipes for sausage based pasta sauces with tomato. This version if fine but isn't particularly special. I've made easier versions that tasted better.

  • Breadcrumbs on December 04, 2010

    p. 114/5 - First use of this recipe. Sweet Italian sausage is sliced and browned then removed from the pan. In go the diced carrots and onions along with fresh parsley. The sausage then added back in along with chopped garlic and the lovely sage leaves. Once the wonderful garlic aroma permeates the air, tomato paste, wine and . . . get this, ground cloves are added. When the pasta is almost cooked, a 14oz can of tomatoes are added to simmer slowly. Pasta and parmesan are tossed in the sauce and, served family-style. With the assistance of the food processor, this dish essentially comes together in the time it takes to cook the pasta (including the time to bring the pasta water to a boil) and you’d never know this since the sauce is so rich with deep flavours. Finely diced, the carrot and onion just melt-away to thicken the sauce. Rich, delicious and oh-so-tasty, this was a lovely pasta dish that we hungrily devoured and will definitely be made again.

  • Breadcrumbs on October 16, 2010

    p. 114 - calls for Italian sausage without fennel. Sauce is seasoned w sage.

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