Description
Gramigna with Sausage, Peas, and Cream is a rustic and comforting pasta dish from the Emilia-Romagna region of Italy. Twisty gramigna pasta perfectly captures the rich sausage sauce, tender sweet peas, and luxurious cream, making it a simple yet satisfying meal that’s packed with flavor. Keywords: gramigna pasta, sausage cream sauce, Italian pasta with peas.
Ingredients
Units
Scale
- 400g (14 oz) gramigna pasta (or substitute with short curly pasta)
- 300g (10.5 oz) Italian sausage, casings removed
- 150g (5 oz) peas (fresh or frozen)
- 200ml (7 fl oz) heavy cream
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 50g (1.7 oz) Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the gramigna pasta until al dente. Reserve some pasta water before draining.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
- Add the sausage, breaking it up with a spoon, and cook until browned.
- Stir in the peas and cook for another 3–4 minutes.
- Reduce the heat and add the heavy cream. Simmer gently for a few minutes until slightly thickened.
- Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
- Stir in the Parmesan cheese and season with salt and pepper.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- For extra richness, add a pat of butter to the sauce before serving.
- You can replace heavy cream with half-and-half for a lighter version.
- Freshly ground black pepper really enhances the sausage flavor.
Nutrition
- Calories: ~550 per serving
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
