Gramigna Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add the gramigna (or short curly macaroni) and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 250 ml of pasta cooking water, then drain pasta and set aside.

While the pasta cooks, peel and finely dice the onion. Mince the garlic. Remove pork sausage from casings if needed and break into large chunks.

Heat 2 tablespoons olive oil in a large, deep skillet or sauté pan over medium heat. Add the diced onion and cook, stirring, until softened and translucent, about 5–6 minutes.

Increase heat to medium-high. Add the crumbled pork sausage to the pan. Season lightly with a pinch of salt (the sausage and pasta water contain salt). Cook, breaking up the meat with a spoon, until browned and cooked through, about 6–8 minutes.

Push the sausage to one side, add the minced garlic and 1 teaspoon crushed red pepper flakes to the empty space, and cook until fragrant, about 30 seconds. Stir everything together.

Prepare the Swiss chard: trim and discard thick ends of stems. Separate stems from leaves. Chop stems into 1 cm pieces and coarsely slice leaves into 2 cm ribbons (you should have about 300 g total).

Add the chopped chard stems to the sausage mixture and cook, stirring, for 3–4 minutes until they begin to soften. Then add the chard leaves and a splash (about 60 ml) of the reserved pasta water to help them wilt. Cook until leaves are wilted and tender, 3–5 minutes.

Add the drained pasta to the skillet with the sausage and chard. Toss to combine. Add up to the reserved 250 ml pasta water as needed, a ladleful at a time, to create a light sauce that coats the pasta (usually 100–200 ml will be used).

Stir in 60 g grated Parmigiano-Reggiano and 1 tablespoon fresh lemon juice. Toss thoroughly so cheese melts into the sauce and juice brightens the flavors. Add freshly ground black pepper to taste (about 1 teaspoon) and adjust seasoning with salt if necessary.

Cook together for 1–2 minutes more so flavors marry and sauce thickens slightly. If sauce seems too dry, add another splash of pasta water.

Serve immediately, finishing each portion with an extra grating of cheese and a crack of black pepper if desired.