Calabrian Chili Sausage Gramigna

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. gramigna

• 2 tbsp. extra virgin olive oil

• 1/3 yellow onion, chopped

• 1/2 lb. sweet Italian sausage, casing removed

• 1/4 tsp. salt, plus more to taste

• 1/4 cup white wine

• 2 tbsp. tomato paste

• 1 tsp. crushed Calabrian chili

• 1/2 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Heat the olive oil in a large sauté pan over low heat and sauté the onion until soft and translucent, about 4-5 minutes.

3. Add the sausage and salt to the pan and sauté over medium heat until fully cooked, crumbling the meat with a wooden spoon.

4. Deglaze the pan with the white wine, then stir in the tomato paste and Calabrian chili. Sauté for a further 1-2 minutes.

5. Stir in the heavy cream and Parmigiano. Add more salt to taste.

6. Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add it to the pan along with the sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed.

8. Plate and top with more Parmigiano.