Gramigna pasta with Italian Sausage, Peas and Cream.

Gramigna pasta with Italian sausage, cream and peas.

5 from 22 votes

Gramigna pasta with Italian Sausage, Peas and Cream.

This tasty traditional gramigna pasta with sausage recipe from Bologna is easy to make, yet full of flavour. Perfect for both family meals and weeknight meals, you only need 30-40 minutes to have this delicious dish on the table. Of course you can use your favorite short pasta too.

Prep Time10

Cook Time30

Course: Dinner, lunch, Main Course

Cuisine: Emilia-Romagna, Italian, Northern Italy

Keyword: gramigna, Italian food, Italian recipe, pasta recipe, peas, sausage pasta

Servings:

Calories: 996kcal

Author: Jacqui

Equipment

frying pan or skillet
immersion blender or food processor
large pot for pasta
small pot for peas

Ingredients

12 ounces gramigna pasta or other short pasta such as penne
3-4 Italian pork sausages casing removed
1 onion depending on size. peeled and chopped
12 ounces peas fresh or frozen
1 cup vegetable or chicken broth
2.5 ounces white wine
6 ounces heavy cream fresh or long life
3-4 tablespoon olive oil
rosemary fresh or dried
salt for pasta and to taste
ground black pepper to taste
2 ounces Parmigiano cheese grated

US Customary - Metric

Instructions

Bring water to a boil in a saucepan for the pasta. Add salt once it starts to boil and bring to the boil again. Meanwhile, peel and finely chop the onions. Remove sausage casing and crumble the meat with your hands or chop with a knife. Remove rosemary leaves from sprig if using fresh rosemary.
Cook the peas in a saucepan in which you have sautéed some of the finely chopped onion in olive oil and added a cup of broth or stock. Cook until ready but still firm. Fresh peas will take longer than frozen peas.
Fry the rest of the onion in the olive oil in a large frying pan or skillet. Once the onion starts to soften add the sausage meat and rosemary.
Let the sausage brown a little and then add the white wine. Let the alcohol evaporate and add half the peas. Add salt if necessary, I didn’t add it since the sausage was already a bit salty. Add black pepper and then the cream. Cook everything together for 5 minutes.
Cook the pasta al dente according to the instructions on the packet.
While the pasta is cooking purée the rest of the peas using an immersion blender or food processor.If necessary add some of the pasta cooking water if the puree seems too thick. Add half the puree to the sausage sauce. Stir to combine.
Drain the pasta and add it to the pan with the sausage, pea and cream sauce. Mix everything together well.
Put some of the remaining pea puree in the bottom of each bowl or plate and top with the gramigna with sausage, peas and cream. Serve with grated Parmigiano cheese and more pepper to taste.

Notes

This recipe can be made without the pea puree. In which case, reduce the quantity of peas by half.

You can make this recipe with other types of short pasta such as penne or ditali.

To make this recipe gluten free, use a gluten free pasta.

Nutrition