Gramigna with sausage ragu.

DI Chiara Maci | 29 Jan 2018


For today, a classic with a taste of home and my Bologna.

Gramigna with sausage white ragu, peas and cream.

Adults will go back for seconds and children will clear the plate, I promise.



400g gramigna pasta

200g frozen peas

4 sausages

1 onion

Oil evo

Grated parmigiano reggiano cheese



1 package of cream


– Bring water for pasta to boil.

– Chop the onion with a knife and brown it in a pan with a little oil.

– Take off the skin of the sausage, crumble it using hands and add it.

– Brown it a little, add peas and cook. Adjust salt if necessary, I haven’t add it because sausage is very tasty itself.

– Drop the pasta and drain it al dente directly into the pan with the seasoning.

– Join cream and mix carefully, diluting with a little cooking water if needed.

– Serve with a grating of parmigiano reggiano and pepper to taste.

Photo By Chiara MaciPhoto By Chiara Maci
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