INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Gramigna N° 98
300 g sausage
1 onion
50 g tomato paste
200 g fresh cream
125 ml white wine
Butter
Parmigiano Reggiano
Salt
Pepper
DIRECTIONS
Chop the onion finely then cook it gently with butter in a sauté pan until it’s translucent. Remove the casing and chop the sausage. Add it to the onion, crumbling it with a wood spoon. When the sausage loses its pink color, add the white wine, increasing the heat so the alcohol evaporates. Lower the heat again and add the tomato paste. Season with salt and pepper and cook for 10 minutes on a low flame. Add the cream, mix and continue to cook gently. In a pot with abundant boiling salted water, cook the Gramigna pasta one minute less than what is stated on the pack. Transfer the pasta into the sauté pan, mix it with the sausage sauce, adding a ladle of cooking water. When the pasta is cooked, remove from the heat and add the freshly grated Parmigiano Reggiano and mix. Plate, adding some more Parmigiano Reggiano if you wish and some freshly ground black pepper. Buon appetito!