Gramigna Recipe

Bring water to boil

In a large pot bring 4 liters of water to a rolling boil. Add 2 tablespoons kosher salt once boiling.

Cook broccolini briefly

When the water returns to a boil, add the broccolini and blanch for 1 minute to brighten and slightly soften. Use a slotted spoon or tongs to transfer broccolini to a bowl of ice water to stop cooking. Reserve the pot of water—do not drain it.

Cook pasta

Return the pot to a boil if needed and add the gramigna. Cook until al dente according to package (typically 7–9 minutes). Reserve 1.5 cups (about 350 ml) of the starchy pasta cooking water, then drain the pasta and return it to the pot or a large mixing bowl.

While pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon olive oil.

Add the sausage (casings removed) to the skillet. Break it up with a spatula and cook until well browned and cooked through, about 6–8 minutes. Push the browned sausage to one side of the pan and drain excess fat if there is more than 1 tablespoon, leaving enough to coat the pan.

Stir the sausage back into the pan. Add the sliced garlic and 1 teaspoon red pepper flakes. Cook, stirring, until the garlic is fragrant and just turning golden, about 1 minute—avoid burning the garlic.

Add the blanched broccolini to the skillet and sauté for 2–3 minutes until heated through and stems are tender-crisp. Season with 1/2 teaspoon freshly ground black pepper and adjust salt carefully (the sausage and cheese will add salt).

Add 1/2 cup of the reserved pasta water to the skillet and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate flavor.

Add the drained gramigna to the skillet with the sausage and broccolini. Toss to combine over medium heat.

Add 1 tablespoon butter, the grated 1/2 cup Pecorino Romano (reserve a little for serving), and the zest and juice of 1 lemon. Toss, adding more reserved pasta water a few tablespoons at a time as needed to create a glossy, lightly saucy coating that clings to the pasta (use 1/4–1/2 cup more if necessary). Taste and season with salt to taste if required.

Drizzle 1 teaspoon extra-virgin olive oil over the pasta and give a final toss. Portion into bowls and finish with remaining grated cheese and an extra pinch of red pepper flakes if desired.