Penne with Grignolino

May 5, 2011
Penne with Grignolino


  • 1 kg di good quality pasta (penne rigate)
  • 1 medium-size leek
  • 500 g sausage from Bra
  • 1 liter of Grignolino
  • grated parmesan
  • salt


Cut the leek. In the meantime,in a pan fry lightly the sausage, cut in little pieces, taking away the fat.

Add the leek in the pan and keep cooking on a slow fire.

In the meantime, boil the penne and strain them when they’re half-cooked; add them in the pan with the sausage and add half of the bottle of Grignolino.

Put a lid on the pan and keep cooking, adding some more wine if necessary. Mix often.

Once cooked, the pasta will be dark, and on the bottom of the pan there will be some sauce left, enough to mix the whole with the parmesan.

After having added the pasta, it is necessary to cook the dish for around 15 minutes.

Let it cool and serve. It can be preserved for some days in the fridge.

Photo Credits: Garrett Ziegler