Gramigna Panna, Piselli e Salsiccia – Trenchers Italian Farmhouse
This dish has deep roots in Emilia Romagna. Growing up Giacomo enjoyed this dish weekly in school and at home. The traditional dish does not use peas but we love the little pop of texture and...
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Ingredients
- 1 pound of Gramigna Pasta or Macceroni style shape
- 4 links of Italian Sausage, removed from casing
- 1 1/4 cup of Cream
- 1 clove of Garlic, minced finely
- 2 tsp Vegetable Oil
- 3/4 cup of Peas, frozen or fresh
- Salt, to taste
- Nutmeg, grated
- 3/4 cup of Pasta Water
- Parmessan Cheese, to finish
- Black Pepper, to taste
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