The Cooking Corner: Italian Sausage Gravy

November 5, 2026 Anthony Ferrara Features, Food & Drinks, The Cooking Corner 0

ISG 14 — Italian Sausage Gravy With Pasta

Ingredients
1 ½ Pounds Sweet Italian Sausage
1 Small Minced Onion
1 TBSP Minced Garlic
1 TBSP Black Pepper
3 Cups Pecorino Romano Cheese
1 Cup Cold Water
2 Cups Whole Milk
1 Pound Pasta
Olive oil
Preparations
Prep 1 – Chop Onion
Prep 2 – Chop Garlic (I used Jarlic)

Prep 3 –Remove Sausage from Casing

Directions
Step 1 – On high, heat your pan and add a bit of Olive Oil and begin to cook your sausage. Once it is around half cooked add your onions and garlic.

Step 2 – Once sausage is fully cooked remove the pan from the heat and add 1 cup of cold water to the pan to deglaze. This will soak up all the extra flavor.

Step 3 – Slowly add milk while stirring constantly. Return to a medium heat.

Step 4 – Add black pepper and 2 cups of Pecorino Romano cheese. Bring it to a rolling simmer and cook for around 20 minutes. Stir Often.

Step 5 – While you continue to cook your sausage mixture, get a pot of water boiling and cook your pasta. Under cook it a little bit. This is important for next steps.
Step 6 – Once your pasta is ready , drain it and return to the pot and add your sausage gravy to it. Stir. Let it sit for 10 minutes or so and stir several times during this process. The starch in the pasta will help thicken your sauce a little more and the pasta will absorb all kinds of flavor. Do not worry if things still look a little thin. I promise it will not when all is said and done. This process is important to the final product.