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 time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/2 glass white wine
- 200 ml heavy cream ((7floz))
- 2 tbsp 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Cook the pasta al dente according to the instructions on the packet.
- 6
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.
- 7
Drain the pasta and add it to the pan with the sausage, pea and cream sauce. Mixeverything together well.
- 8
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.