Yields: 2

Gramigna Pasta with Sausage Rosemary and Cream


1/2 lb gramigna pasta 
2 tablespoons olive oil 
1 small yellow onion, finely chopped 
1/4 lb Italian sausage 
1 sprig of fresh rosemary 
2/3 cup dry white wine 
3-4 tablespoons of heavy cream 
1/2 cup pasta water 
1/4 cup parmesan cheese 
salt and pepper, to taste


In a large sauce pan, heat olive oil over medium heat and add chopped onion. Sauté until onion is soft and transluscent. Add sausage, rosemary, salt and pepper. Cook until sausage is almost done. Add white wine and cook on medium-high heat until 2/3 of the wine has evaporated. Add cream and sitr in well. Continue to simmer sauce on low heat, stirring frequently.

In a large pot, bring pasta water to a boil. Add a few teaspoons of salt and gramigna pasta. Boil until pasta has about 1 minute of cooking time left. Add about 1/2 cup of pasta water to the sausage mixture and simmer on low. Drain pasta and add to saucepan. Combine pasta and sauce well, cooking on very low heat for an additional minute.

Serve pasta with freshly grated pepper and parmesan cheese.


Courtesy of ItalyProject365