Gramigna,is often found on menus in Emilia Romagna but very difficult to find here in the US…let me restate that: Gramigna is difficult to find outside of northern Italy and near impossible to find in the US. So,when I came across it at Ocean State Job Lot (a closeout chain of stores here in New England) I was a bit surprised but very excited! and to top it all off,it was De Cecco!
Pasta for me is about texture…I can’t stand linguini but love spaghetti. Odd? maybe. Anyway,back to my love of Gramigna…it’s even fun to say:Gramigna!! Ever since I left Bologna,I’ve been wanting to make Gramigna con Salsiccia (Gramigna with Sausage) one of my favorite primi but without Gramigna,all you have is salsiccia (and no one likes a sausage party.)
I didn’t follow a recipe but it came out really good if I do say so myself. Here’s an easy recipe if you’re lucky enough to find some Gramigna.
What you’ll need:
- Gramigna
- extra virgin olive oil
- 1 onion
- a few cloves of garlic
- about 2 tbls of butter
- ground sausage or ground pork
- heavy cream
- salt,pepper and other seasonings of your choice
Fry your chopped onion and garlic in some olive oil in a large sauce pan for a few minutes and then add your ground sausage. Let the sausage cook for about 10 minutes until it’s almost thouroughly cooked,then add the butter and seasonings…We use Goya “Adobo”seasoning a lot along with sea salt and fresh ground pepper. Add some heavy cream and let it cook for a few more minutes. Once your Gramigna is cooked to your preference…al dente for me,add it to the sauce pan and mix it up. There you have it! Simple,easy and delicious. Enjoy and buon appetito!
That’s a very cool pasta. I’ve never seen it. Hey,aren’t you supposed to be on your honeymoon?
Hi I can’t stand linguini but love spaghetti…I have tried a few times to like it but to no avail,so not trying again,This pasta looks interesting,wonder if I can get it in England..I am going to be on the look out for it..oh and we love De Cecco
Nice find Joe…do you now have the market cornered? lol
I can relate (agree) on texture. Take your classic meat sauce and try with liguini or spaghetti…two different flavours!
I love that this showed up in a close out store. I get some odd pastas from time to time at Morelli’s. You never know what they will carry (and lots of de Cecco). I adore linguine and spaghetti –not so much! So laughed at that. It is about texture. Now stop reading this and go back to your honeymoon!
I’ve never had gramigna. It looks like the texture of perciatelli (aka bucatini)which I love.
Gramigna!! La mia preferita!! By far my favorite pasta ever- I have a secret stack of it in my pantry,comfort food for when I am homesick!
It’s interesting how the same ingredient(s) are perceived differently by shape. I,too,prefer spaghetti over linguine. Go figure!
First,a very belated tanti auguri to you and Mrs. Italyville!
I wish I knew about this when I was in Bologna this summer. I would have bought some. I wonder if I have eaten it there?
I also have always preferred spaghetti to linguini.
What a cool shape of pasta.
I love Ocean State! My husband and I are from Texas and go there every time we visit family in Connecticut. You never know what you will find there.
This is something I would love to have tonight!! Thank You:)
Linda.. a few days on the Cape and a honeymoon in Feb. Any ideas?
Anne…you hate linguini and love De Cecco. I like you! lol
I wish Peter…it was gone the next time I went and I’m out!
Claudia.. it is fun to try different ones though isn’t it?
Don,I’m a big fan of bucatini.. so I’m sure this is right down your ally.
Venessa…I’m coming over!:)
Hi Joan.. I know,flour and water but the shape makes all the difference.
Thanks Girasoli…I’m sort of glad it’s over. Lots of free time now,go figure! I miss Bologna by the way.
Food Hunter,it’s amazing how many different shapes there are…maybe I should try to eat all of them. That would be a challenge!
It’s true Jennifer.. I’ve found some great stuff (lot of crap too) depends on what you’re looking for or bump into. It seems like I never find what I go in looking for but then find something I really want to buy.
Good luck finding the Gramigna Chuck…I’m sure you’ll find a suitable replacement.
I am also a Gramigna lover. I’ve contacted Dececco in Italy to find a US distributor and they have forwarded my request to Dececco USA. Ocean State Job Lot in Canton,CT still has a lot of Gramigna if you want to make the trip. If not all the more for me.
I’ll have to go back to the one near me Jim and see if they have any left.
Omg! Thanks for posting this recipe. My boyfriend used to play basketball in bologna and i fell in love with this recipe at different restaurants. Can’t wait to try at home!
I just got back from Italy two days ago,passed through Bologna,and had this recipe there at an amazing restaurant. It was the best thing I’ve ever put in my mouth. I’m going to try to make this tonight. Thanks for posting!