Something local - tortellini? tagliatelle? no, gramigna!

Ingredients

• 80-90 g pork sausage
• 1 small onion or scallion
• 1 tablespoon of EVOO
• 1/2 glass dry white wine
• 2 tablespoons cooking cream (optional)
• 1 tablespoon tomato paste
• 160 g gramigna (or similar pasta)

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Preparation

• Saute finely chopped onion with oil in a skillet until translucent.
• Remove the casing from the sausage, crumble it and add to the onion.
• Stirfry for a few minutes until sausage is all nice pink colour.
• Add white wine, stir and cook until all wine has evaporated.
• Don't let it get too dry, add a tablespoon of water from pasta if necessary. You can add cooking cream at this point if you wish.
• Cook pasta in salty water until al dente.
• Drain and add to the skillet. Toss it with salsiccia and serve immediately.