Gramigna with sausage is a popular menu item in Bolognas homes and trattorias. The traditional version of this sauce only has 3 main ingredients

Gramigna with sausage is a popular menu item in Bolognas homes and trattorias. The traditional version of this sauce only has 3 main ingredients

Bet aš dirigeniu! Bolognese sauce is a topic I have written about in another post! However, tagliatelle and lasagne bolognese are not the only typical pasta dishes from this region and city. ar from it!

Despite not being as well-known as other classic pasta dishes from Bologna, gramigna with sausage is a common and popular menu item in Bolognas homes, restaurants and trattorias. The simplest and most traditional version of this sauce only has three ingredients: sausage, tomatoes, and onion. Having recently made it for the first time, I can safely say that it is absolutely delicious despite its simplicity. In fact, its hard to think of another pasta dish which is not only so simple but at the same time hearty and filling, whilst being so easy to make. The use of sausage instead of ground beef certainly adds depth of flavour. m sure that once youve tried it, it will be a regular addition to your family menu repertoire!

Gramigna are short squiggly hollow tubes of pasta, originally homemade but now mostly made with an extruder. They used to be only eaten as a fresh pasta but, nowadays, they are also available dried, although production is mostly artisan and theyre not so easy to find in shops or supermarkets outside of Italy. However, you can buy Gramigna on Amazon. om and there are also many artisan Italian pasta makers who have online shops and will send even small orders overseas. Like many Italian pasta shapes,gramignaevolved over time, however they arent an ancient type of pasta. When extruded, the fresh homemade and dry factory versions look similar, but the homemade pasta tends to look less uniform and actually slightly less squiggly!.

Do you eat because food is available and you love the taste or do you opt for nutritious foods? How often do you eat at your local fast food restaurant or buy junk food at the local mini mart? With all of the sugar-laden starchy and oily food that most people ingest, it's not surprising that new diseases are discovered on a regular basis. A growing number of folks are developing diabetes, hypertension, and other diseases as a result of the foods they eat. People are becoming increasingly conscious about their health, and eating better, because they are tired of feeling poorly. Many nutritious food are now found at your local health food store or farmer's market.

When Dave and I first got together, we had a deal- I cooked, he did the dishes. It was a pretty good situation for us- he couldnt cook, I hated doing dishes. Pavyko. We didnt complain. That was the status quo for about the first eight years we were together. After we moved and I focused on Jonathan and this blog full-time, it slowly started slipping away. At first, Id do them because hed had a long day, but as you know, its a slippery slope. I would say I end up doing the dishes about 75 of the time now.

The sweet vegetables and sausage are just the tipping point. To really make this sheet pan sausage and vegetable dish, you need some in-your-faceseasonings. Not your standard wall-flower sprinkling of Mrs. Dash seasoning, but instead a heavy handed blend of dried herbs and spices. ite sized chunks of Italian sausage gets added to the mix and as thevegetables and sausage roasts, the sausage renders some of its fat and the tomatoes split and leak their juices, creating a tempting saucy coating that makes this easy pasta dish with Italian roasted vegetables, so mouthwateringly good.

Whats in the spice blend for roasted vegetables?

I have to be honest, I never used to like fennel. I always found it strong and overpowering, but I tried some in a pasta sauce at a local restaurant and that sauce changed my mind. Ive even sought it out as an ingredient in my plank grilled salmon. Since then, the taste of fennel has grown on me and the anise flavor plays really well in this easy pasta dish. Crush the fennel seeds in a mortar and pestle before adding them to the veggies so the flavor really develops.

Now lets talk about the sweet bell peppers after all were using 3 whole peppers and there hasnt been so much as a whisper about them yet, so Im sure youre wondering why I didnt slice them up and toss them with the rest of the roasted vegetables.  Heres why.

When the roasted vegetables are done, assemble the rest of the dish. I like to use a large, wide pasta bowl for this, because it makes a lot and its easier to toss the ingredients together with a wider dish rather than a deep one.

Add Kalamata olives, capers and fresh herbs to the sheet pan sausage and roasted vegetables and toss well to combine. The combination should be a bit slick with pan juices, but if you need to add a few teaspoons of olive oil, thats ok.

Though this looks like a sauceless pasta recipe, the juices given off by roasting the vegetables and sausage actually moisten and coat the pasta. If you feel it needs more, just add a few tablespoons of chicken or vegetable broth or even a bit of the pasta water.

Garlic Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. om.

Marriage is all about compromise. Shortly after getting married, I soon realized that my husband is not a fan of sauce-less pastas, which means, he doesnt like pasta that isnt smothered in a red sauce. For me, I tend to like pastas that are gently kissed with garlic and olive oil, and taste light. He thinks that means it tastes bland. So to be a nice wife, I tried to only make pastas that included at least some kind of tomato. After the third year, I finally decided he was missing out and it was his time to compromise!

I slowly started to introduce flavors that didnt taste like it came from a jar of Ragu. But I wanted to be mindful of the fact that light sauces taste bland to him, so I started playing with simple ingredients that would still make a major impact.

By the way, I love, LOVE, love wide flat noodles. I have no idea why. I think its a textural thing. You may have watched my video of my Trader Joes grocery haul. I showed you that I bought dried pappardelle, hot Italian sausage, and kale. So I figured that they would be fantastic altogether in one pasta dish.

For me, I wouldve loved it just with a little garlic and oil, but to keep Joe in mind, I added some sharp salty Parmesan cheese, and a squirt of fresh lemon juice. Man, I tell you, that really perks up the flavor and makes this simple pasta a real treat.

The key to the flavor in this dish is of course the hot Italian sausage. About 90% of the time, I remove sausage out of its casing, and crumble it into a pan. I use it in place of ground beef a lot, and it adds zing to any pasta dish.

If you havent discovered kale in a bag, you are missing out. The work is done for you, so you just dump it into the pan. In this case, I chose to blanch it in some salted water first. You have to boil the pasta in salted water anyway, so you might as well get two uses out of it. Kale can be slightly bitter, so the salted water helps remove that bite.

Add the pasta to the same pot of salted boiling water and cook until it is al dente. Turn the heat back on your pan. Scoop out a cup of the pasta cooking water and add to the pan, along with the grated Parmesan cheese. Squeeze the fresh lemon juice on top. Then add your drained pasta. Mix everything together well, and taste for seasoning. Adjust with salt, pepper, and optional crushed red chili flakes if desired. TIP: If you do not have enough sauce to toss your pasta in, just add a little more water and adjust the seasonings.

Baked sausage penne topped with focaccia croutons. Some of you may have seen something similar to this in MSs new season range. My Mum brought one home to try last week and I couldnt believe shed paid so much for something so simple. Not to mention the complete lack of sausage and dry, sauceless pasta. I could do better, I said. Taigi aš padariau.


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