Gramigna with Sausage, Peas and Cream.
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
4
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Calories
1082 kcal
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Course
Main Course
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Cuisine
Italian
Gramigna with Sausage, Peas and Cream.
Description
This recipe uses gramigna pasta, a short, curly pasta shape, though penne or ditali can be used as alternatives. The dish starts with sautéed onions cooked in olive oil before adding crumbled Italian pork sausage seasoned with fresh or dried rosemary. White wine is added and simmered until the alcohol evaporates, allowing the flavors to concentrate. Fresh or frozen peas are incorporated into a separate pan and cooked in a vegetable or chicken broth until tender but still firm.
The sauce forms as the sausage mixture is cooked with cream for several minutes, blending us savory, herbaceous, and sweet elements. Cooked pasta is combined with the sauce, resulting in a creamy coating that clings to the short pasta shapes giving a rich yet balanced bite. The use of Parmigiano cheese (optional) adds a finishing savory touch, enhancing the creamy texture.
This dish suits a comforting lunch or dinner, with the cream mellowing the intense sausage flavors and the peas providing bursts of freshness. It showcases a harmonious blend of meat, vegetables, and dairy in a single dish.
The recipe can be adapted by omitting the pea purée, reducing the peas by half, or substituting the pasta shape according to preference. Using vegetable or chicken broth helps cook the peas gently while retaining color and texture.
Ingredients
- 400 g gramigna pasta (14oz) or other short pasta such as penne
- 4 pork sausages casing removed, Italian
- 1-2 onion depending on size
- 350 g pea (12oz) fresh or frozen
- 1 cup vegetable broth 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
- black pepper to taste, ground
- Parmigiano Cheese grated (if required)
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
- The pea purée is optional; if omitted, reduce the total peas used by half.
- You can use alternative short pasta shapes such as penne or ditali if gramigna is unavailable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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