Sort ingredients
evelines1999
QR Code
Listen
Pdf
Split open the sausages and remove the meat within. Place a frying pan over a medium heat and add a splash of oil. Fry the sausage meat for 5 minutes until nice and caramelised.
Add the white wine and simmer until reduced by two-thirds.
Blitz or mash the tin of tomatoes to a rough pulp and add to the pan. Season with salt and pepper and leave to simmer for 20 minutes.
As the sauce simmers, bring a pan of salted water to the boil. Add the gramigna and cook for 8–10 minutes or until al dente.
Drain the pasta and fold into the sausage ragù. Serve immediately with plenty of grated Parmesan.