I sampled this dish in Parma in the Emilia-Romagna region of Italy and was struck by its simplicity versus the sheer flavour it produced.
At its core, Gramigna Con Salciccia contains two ingredients, pasta and sausage - granted the version I sampled featured a local sausage, prized for its juicy, flavourful taste but still, it's hard to fathom how two ingredients can create something so magical.
In Italy I'm constantly surprised by dishes like this, like nothing I've tasted before, but instantly becoming a new favourite that I'll add to my own ever-growing go-to home cooked recipes.
On asking the Parma restaurateur what went into the dish, she gleefully explained how they prepared this traditional pairing. I was then able to replicate it at home with fabulous results. The dish uses Gramigna pasta (see notes below) and the best Italian sausage I can lay my hands on and let me tell you, my recipe is pretty damn close to the original.