Cook the Pasta: Fill a large pot 3/4 of the way with water. Bring to a boil and add salt until teh water taste salty but not quite like the sea. Cook the gramigna until al dente. Reserve 1 cup of Pasta Water and drain the gramigna. Set aside.
Make the Sauce: In a large saute pan, over high heat, add the vegetable. Crumble the sausage into the pan and sear until golden and cooked through. Drain off excess oil, if desired. Over medium-low heat, add the cream to the sauce as well as the finely minced garlic, grated nutmeg, salt and black pepper. Simmer over low heat until the cream thickens slightly, about 6 minutes. Add the peas and simmer for 1minute. Add the pasta and 1/2 - 3/4 a cup of the pasta water. Simmer everything together until the sauce thickens and coats the gramigna, about 8 minutes.
To Serve: Top the pasta with alittle freshly grated parmessan cheese and black pepper.