Gramigna with Sausage, Peas and Cream.

Name: Gramigna with Sausage, Peas and Cream.
Prep time: 15 min
Cook time: 25 min
Yield: 4 serving
Ingredients: 400 g gramigna pasta; 4 Italian pork sausages; 1-2 onions; 350 g peas; 1 cup vegetable or chicken broth; ½ glass white wine; 200 ml heavy cream; 2 tablespoon extra virgin olive oil; rosemary; salt; ground black pepper; Parmigiano Cheese

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5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Calories
1082 kcal
Course
Main Course
Cuisine
Italian

Gramigna with Sausage, Peas and Cream.

Daisy Meyer

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This tasty traditional gramigna pasta recipe from Bologna is easy to make, yet full of flavour. Perfect for both family meals and entertaining.

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Ingredients

Servings

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)

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Instructions

Bring water to a boil in a saucepan for the pasta. Add salt once it starts to boiland 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. Mixeverything 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 Information

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Calories 1082kcal (54%) Carbohydrates 93g (31%) Protein 35g (70%) Fat 62g (95%) Saturated Fat 26g (130%) Polyunsaturated Fat 7g Monounsaturated Fat 26g Cholesterol 142mg (47%) Sodium 1081mg (45%) Potassium 819mg (23%) Fiber 9g (36%) Sugar 11g (22%) Vitamin A 1534IU (31%) Vitamin C 40mg (44%) Calcium 104mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1082 kcal

% Daily Value*

Calories	1082kcal	54%
Carbohydrates	93g	31%
Protein	35g	70%
Fat	62g	95%
Saturated Fat	26g	130%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	26g	130%
Cholesterol	142mg	47%
Sodium	1081mg	45%
Potassium	819mg	17%
Fiber	9g	36%
Sugar	11g	22%
Vitamin A	1534IU	31%
Vitamin C	40mg	44%
Calcium	104mg	10%
Iron	4mg	22%