One of my FAVORITE dishes in Bologna is "Gramigna con Salsiccia". My new little Cucina Emiliana cookbook had the recipe. I used casarecce shaped pasta, but any short twisty or grooved pasta such as penne would work with this simple sauce.
1/2 lb. of pasta
2 Italian sausage links (I prefer hot over sweet, but either will work), casings removed and crumbled
2 T. butter
1/2 onion, diced
1/3 c. white wine
1/3 c. cream
parmigiano cheese
Saute onion in butter until soft. Add crumbled sausage and cook 2-3 minutes, stirring until it is almost cooked. Add wine, and cook until most of the liquid has cooked off. Add cream and heat through. Toss with hot, drained pasta and parmigiano. This is SO good!
