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gramigna with sausage, peas and cream
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5 from 18 votes

Gramigna with Sausage, Peas and Cream.

This tasty traditional gramigna pasta recipe from Bologna is easy to make, yet full of flavour. Perfect for both family meals and entertaining.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Emilia-Romagna, Italian, Northern Italy
Keyword: gramigna, Italian food, Italian recipe, pasta recipe, peas, sausage pasta
Servings: 4
Calories: 1082kcal
Author: Jacqui

Equipment

  • frying pan or skillet
  • food blender or processor
  • large pot for pasta

Ingredients

  • 400 g gramigna pasta (14oz) or other short pasta such as penne
  • 4 Italian pork sausages casing removed
  • 1-2 onions depending on size
  • 350 g peas (12oz) fresh or frozen
  • 1 cup vegetable or chicken broth
  • ½ glass white wine
  • 200 ml heavy cream (7floz)
  • 2 tablespoon extra virgin olive oil
  • rosemary fresh or dried
  • salt for pasta and to taste
  • ground black pepper to taste
  • Parmigiano cheese grated (if required)

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 puree the rest of the peas using a 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. 

Nutrition

Calories: 1082kcal | Carbohydrates: 93g | Protein: 35g | Fat: 62g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Cholesterol: 142mg | Sodium: 1081mg | Potassium: 819mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1534IU | Vitamin C: 40mg | Calcium: 104mg | Iron: 4mg