Gramigna Pasta with Italian Sausage, Peas and Cream

Why You’ll Love This Recipe

I love Gramigna Pasta with Italian Sausage, Peas and Cream because I get a satisfying combination of savory sausage, sweet peas, and creamy sauce clinging to every curl of pasta. Garlic, Parmesan, and a splash of white wine give the sauce plenty of flavor, while lemon zest keeps everything bright and balanced.

I also appreciate how quickly this dish comes together. I brown the sausage while the pasta boils, then build the sauce in the same skillet, so I get a rich, restaurant-style dinner with minimal cleanup.

Another reason I keep this recipe in my dinner rotation is its flexibility. I can use mild or spicy sausage, swap the pasta shape, and add mushrooms, spinach, or sun-dried tomatoes depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Pasta

• 12 ounces (340 g) gramigna pasta, or cavatappi, campanelle, or small shells
• 1 tablespoon salt, for the pasta water

For the Sausage and Peas

• 1 pound (450 g) Italian sausage, mild or spicy, casings removed
• 1 tablespoon olive oil
• 1 small yellow onion or 2 shallots, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups fresh or frozen peas

For the Creamy Sauce

• 1/2 cup dry white wine, optional
• 1 1/4 cups heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon red pepper flakes, optional
• 1/4 teaspoon freshly ground nutmeg, optional
• Salt and freshly ground black pepper, to taste
• 1/2 cup reserved pasta water, as needed

For Serving

• 2 tablespoons chopped fresh parsley or basil
• Extra grated Parmesan
• Lemon wedges

Directions

1. I bring a large pot of salted water to a boil and cook the gramigna according to the package directions until al dente. Before draining, I reserve about 1/2 cup of the pasta water.
2. While the pasta cooks, I heat the olive oil in a large, deep skillet over medium-high heat. I add the sausage and cook for 6 to 8 minutes, breaking it into bite-sized crumbles with a wooden spoon, until browned and cooked through.
3. I use a slotted spoon to move the sausage to a plate, leaving about 1 tablespoon of the drippings in the skillet. If there’s too much fat, I pour off the excess.
4. I reduce the heat to medium and add the onion. I cook for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
5. I pour in the white wine, if using, and scrape up the browned bits from the bottom of the pan. I simmer for 2 to 3 minutes until the wine has reduced by about half.
6. I pour in the cream and bring it to a gentle simmer. I cook for 3 to 4 minutes, stirring occasionally, until it begins to thicken slightly.
7. I reduce the heat to low and stir in the Parmesan until melted and smooth. I add the lemon zest, red pepper flakes, and nutmeg, if using.
8. I add the peas and cooked sausage to the skillet and warm everything for 1 to 2 minutes. If I’m using frozen peas, I add them straight from the freezer, since the hot sauce cooks them quickly.
9. I add the drained pasta directly to the skillet and toss it gently with the sauce. If the sauce is thicker than I want, I gradually add some reserved pasta water until it reaches a silky consistency.
10. I stir in the lemon juice, then taste and adjust the salt, pepper, and lemon as needed. I serve the pasta immediately, topped with parsley, extra Parmesan, and lemon wedges.

Servings and Timing

I get approximately 4 generous servings from this recipe.

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: About 30 minutes

The exact cooking time depends on the pasta shape and the thickness of the sauce, so I taste the pasta and check the consistency rather than relying only on the clock.

Variations

• Spicy Sausage Pasta: I use hot Italian sausage and add extra red pepper flakes for more heat.
• Mushroom Sausage Pasta: I sauté sliced cremini mushrooms with the onion for a deeper, earthier flavor.
• Spinach Version: I stir in several handfuls of baby spinach and let it wilt in the sauce before adding the pasta.
• Lighter Version: I replace half of the cream with whole milk or chicken broth and add more reserved pasta water, while still adding Parmesan for body.
• Tomato Cream Version: I stir in 1/2 cup of tomato paste or a spoonful of sun-dried tomatoes for a pink, tangy sauce.
• Chicken Sausage Version: I use chicken or turkey Italian sausage for a lighter, leaner dish.

Storage/Reheating

I prefer eating this pasta immediately because the creamy sauce has its smoothest consistency when freshly prepared.

If I have leftovers, I transfer them to an airtight container and refrigerate them promptly. I keep the pasta refrigerated for up to 3 days.

For reheating, I place the pasta in a skillet over low heat and add a splash of cream, milk, or water. I heat it gently while stirring occasionally until thoroughly hot and creamy again.

I can also reheat an individual portion in the microwave. I add a splash of liquid, cover it loosely, and heat it in short intervals, stirring between each one.

I generally don’t freeze creamy pasta because cream sauces can separate after freezing and thawing, and the pasta can lose some of its original texture.

FAQs

What is gramigna pasta?

Gramigna is a short, curly, hollow pasta from the Emilia-Romagna region of Italy. Its name means “weed” or “crabgrass” in Italian, and its twisted shape and ridges hold onto thick sauces beautifully.

What can I use instead of gramigna?

I use cavatappi, campanelle, fusilli, rotini, or small shells. Any short pasta with ridges or hollows works well with a chunky, creamy sauce.

Can I make this without wine?

Yes. I replace the wine with chicken broth and a teaspoon of lemon juice or white wine vinegar to add the same acidity and brightness.

Can I use fresh peas?

Yes. I add fresh peas to the pasta water for the last 2 minutes of cooking, then add them to the sauce with the sausage. Frozen peas are convenient, though, and just as sweet.

How do I keep the cream sauce from curdling or breaking?

I keep the heat at a gentle simmer instead of a hard boil, and I stir in the Parmesan over low heat. If the sauce looks greasy, I add a splash of pasta water and stir until it comes back together.

Conclusion

Gramigna Pasta with Italian Sausage, Peas and Cream is one of my favorite ways to turn a simple package of curly pasta into a rich, comforting, and satisfying dinner. Savory sausage, sweet peas, garlic, Parmesan, and a creamy sauce come together for a dish balanced by plenty of fresh flavor.

Gramigna Pasta with Italian Sausage, Peas and Cream

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A fresh, vibrant green pasta salad tossed in a bright basil-spinach pesto dressing with crisp asparagus, sweet peas, cucumber and herbs, then topped with colorful edible flowers. It’s make-ahead friendly, perfect for picnics, brunches and spring or summer tables.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 6 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

• 12 oz (340 g) short pasta such as fusilli, farfalle or rotini
• 1 bunch asparagus (about 8 oz / 225 g), trimmed and cut into 1-inch pieces
• 1 cup (150 g) frozen or fresh green peas
• 1 small cucumber, halved lengthwise and sliced
• 2 cups (60 g) baby spinach or arugula
• 3 tbsp chopped fresh chives
• ½ cup (80 g) crumbled feta or small mozzarella pearls (optional)
• 2 tbsp toasted pine nuts or pistachios
• 1 small handful of edible flowers (pansies, nasturtiums, borage, viola or chive blossoms), gently rinsed

For the green pesto dressing:

• 2 cups (40 g) fresh basil leaves, packed
• 1 cup (30 g) baby spinach
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (25 g) grated Parmesan
• 2 tbsp pine nuts or pistachios
• 1 small garlic clove
• 2 tbsp fresh lemon juice, plus 1 tsp zest
• ½ tsp salt, plus more to taste
• Freshly ground black pepper, to taste
• 2 to 3 tbsp cold water, as needed

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Instructions

1. Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water for the vegetables.
2. Cook the pasta according to the package directions until al dente. In the last 2 minutes, add the asparagus and peas to the same pot.
3. Drain everything, reserving ½ cup of the pasta water. Rinse the pasta and vegetables under cold water, or plunge them into the ice water, to stop the cooking and keep the green color bright. Drain well.
4. Make the dressing: in a blender or food processor, combine the basil, spinach, olive oil, Parmesan, nuts, garlic, lemon juice, lemon zest, salt and pepper. Blend until smooth, adding cold water 1 tablespoon at a time until creamy and pourable.
5. In a large bowl, toss the cooled pasta, asparagus and peas with the dressing until evenly coated. Add a splash of the reserved pasta water if it looks dry.
6. Gently fold in the cucumber, spinach or arugula, chives and feta.
7. Taste and adjust with salt, pepper and a squeeze of lemon juice.
8. Transfer to a serving platter or bowl. Scatter the toasted nuts and edible flowers over the top just before serving.

Notes

• Only use flowers that are labeled edible or grown without pesticides. Never use florist flowers. Gently rinse and pat dry.
• Good edible flower options: pansies, violas, nasturtiums (peppery), borage (cucumber flavor), chive blossoms (mild onion), calendula and herb flowers.
• Add the flowers just before serving so they stay fresh and don’t wilt or bleed color into the pasta.
• Rinsing the pasta in cold water prevents it from absorbing too much dressing and keeps the salad from clumping.
• The pasta soaks up dressing as it sits. If making ahead, reserve a few tablespoons of the dressing and toss it in before serving.
• To make it vegan, skip the Parmesan and feta and add 1 tbsp nutritional yeast to the pesto.
• For extra protein, add white beans, chickpeas, grilled chicken or shrimp.
• Store leftovers (without flowers) in an airtight container in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving (about 1½ cups)
• Calories: 395 kcal
• Sugar: 4 g
• Sodium: 420 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 46 g
• Fiber: 5 g
• Protein: 13 g
• Cholesterol: 12 mg