Today I present you with a perhaps unusual but very tasty recipe: a sausage gramigna omelette. It is neither a simple second course nor a simple first, but a true all-in-one dish, rich and hearty, capable of transforming a typically Emilian pasta shape into something completely different. It reminds you of the generosity of baked pasta, but here everything happens in the pan, in a few steps, and without turning on the oven. The al dente cooked gramigna is mixed with a rustic tomato and sausage sauce that enhances its flavor and then binds with the eggs and cheese. This creates a golden and fragrant omelette, perfect to serve hot but also delicious at room temperature. A clever recipe, ideal for family dinners and perfect for creatively using up leftover pasta. In short… a simple omelette but with a lot of personality to offer.

Other omelettes I recommend you try:

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for Sausage Gramigna Omelette

7 oz gramigna
1 shallot (large)
6 eggs (medium)
9.5 oz sausages (approximately)
10.5 oz tomato puree
1/4 cup dry white wine
1 bunch parsley
baking soda
1.4 oz Grana Padano cheese (or Parmesan)
extra virgin olive oil
salt
black pepper

Tools

1 Pan
2 Bowls
1 Hand Whisk
1 Skillet 27/28 cm in diameter

Preparation of the Sausage Gramigna Omelette

Peel the shallot and finely chop it; then sauté it in a few tablespoons of oil in a pan.
Let it sizzle for a few moments, then add the two sausages, previously skinned and crumbled with a fork.
Brown them for 5/6 minutes until they change color, then deglaze with the white wine.
After a minute, add the tomato puree and a pinch of salt, and continue cooking over medium-low heat for 18/20 minutes, stirring occasionally. At the end of cooking, the sauce will have thickened. I also added two pinches of baking soda to eliminate the acidity of the tomato.
In the meantime, boil the gramigna in salted boiling water, drain it al dente, and transfer it to a bowl.
When the tomato and sausage sauce is ready, pour it into the pasta bowl, mix well, and let it cool slightly.
Break the eggs into another bowl, season with salt and pepper to taste, and beat them with a small hand whisk until the yolks and whites are combined.
Then, add the grated cheese and incorporate it perfectly.
Pour this egg mixture onto the seasoned and now warm pasta, and carefully mix everything together.
Brush a large skillet with oil, place it on the stove, and when it’s hot, pour in the pasta and egg mixture, leveling it well. I used a double omelette pan to avoid making a mess. If you want to buy it, you can find it by clicking HERE.
Cook the gramigna omelette over medium-low heat for about fifteen minutes or until the base is well browned. Then flip it and continue cooking on the other side.
Finally, garnish the sausage gramigna omelette with finely chopped parsley. Serve it hot or at room temperature. Enjoy! Paola
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