A very simple and tasty main dish that the whole family will really enjoy… Gramigna with sausage, cream, and peas, a quick and very appetizing pasta to make. The sauce is prepared in a few minutes: first, the sausage is browned, then the peas are added, and finally the cream… the time it takes to boil the gramigna and you will be ready to serve at the table. Gramigna is a type of short egg pasta, very common here in Emilia Romagna, which you can easily find in supermarkets, both fresh and dry, also in the straw and hay version, like the one you see in the photo. If you don’t like sauces with cream, here you will find the recipe for Gramigna with Sausage Ragù, with tomato.
Here are other recipes for you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 422.81 (Kcal)
- Carbohydrates 33.60 (g) of which sugars 5.15 (g)
- Proteins 14.55 (g)
- Fat 25.44 (g) of which saturated 0.23 (g)of which unsaturated 0.43 (g)
- Fibers 3.38 (g)
- Sodium 976.44 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz pasta (egg gramigna)
- 1 sausage
- 2.8 oz frozen peas (or fresh shelled)
- 4.4 oz heavy cream
- 1/4 onion
- parsley
- Half glass white wine
- extra virgin olive oil
- salt
Tools
- Skillet
- Pot
- Colander
Preparation
Chop the onion and sauté it in a skillet with a drizzle of extra virgin olive oil.
Peel the sausage, crumble it, and add it to the sauté (1). Let it brown for a minute or two, then deglaze with the white wine.
When the alcohol has evaporated, add the peas and season with salt (2).
Add a little hot water and cook until the peas are tender, it will only take a few minutes.
Finally, add the cream and mix (3).
Boil the gramigna in salted boiling water. When it’s cooked, drain it and pour it into the sauce.
Mix for a minute over medium heat, so the pasta absorbs the sauce, finally sprinkle with chopped parsley.
The gramigna with sausage, cream, and peas is ready, distribute it on plates, adding grated Parmesan cheese if desired.
Tips and Notes
You can use either dry or fresh gramigna, in this case, I chose fresh gramigna “straw and hay”.
You can use cooking cream or fresh liquid cream. Alternatively, you can use ricotta or creamy cheese, diluted with a bit of pasta cooking water.
You can substitute the sausage with cooked ham, speck, or diced bacon.
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