Description
A comforting Italian pasta dish featuring gramigna pasta tossed in a creamy sausage sauce made with Italian sausage, garlic, onions, and Parmesan cheese. This hearty meal is perfect for a satisfying dinner and garnished with fresh herbs for added flavor.
Ingredients
Pasta
- 12 oz gramigna pasta (or substitute with fusilli or cavatappi)
Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb Italian sausage, casings removed
- 1/4 cup dry white wine (optional)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- Fresh parsley or basil, chopped
- Additional grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the gramigna pasta according to the package instructions until al dente. Drain thoroughly and set aside.
- Sauté Aromatics: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook Sausage: Add the Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook for 6 to 8 minutes or until the sausage is browned and fully cooked through.
- Deglaze and Make Sauce: If using, pour the white wine into the skillet to deglaze, scraping up any browned bits, and let it simmer for 2 minutes until the liquid is reduced. Stir in the heavy cream and grated Parmesan cheese, allowing the sauce to simmer gently for 3 to 4 minutes until slightly thickened. Season with salt and black pepper to taste.
- Toss Pasta with Sauce: Add the cooked pasta directly to the skillet with the sauce and toss thoroughly to coat the pasta evenly with the creamy sausage mixture.
- Serve: Serve the pasta hot, garnished with chopped fresh parsley or basil and additional Parmesan cheese if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Enhance the dish by adding sautéed mushrooms, spinach, or peas for extra flavor and texture.
