If you’re craving a meal that feels both comforting and vibrant, this Sausage and Pea Pasta Recipe is here to satisfy every bite. It brings together perfectly cooked pasta with silky, sweet baby peas and savory, browned Italian sausage in a luscious, creamy tomato sauce. What makes this dish truly shine is how its simple ingredients come together quickly yet make a well-rounded, mouthwatering dinner perfect for sharing with family or friends. Whether you’re looking for a fuss-free weeknight dinner or a dish that impresses with minimal effort, this recipe hits all the right notes.
Ingredients You’ll Need
The beauty of this Sausage and Pea Pasta Recipe lies in its straightforward, pantry-friendly ingredients that come together to create a symphony of flavors and textures. Each item adds its own special touch—whether it’s the sweetness of the peas, the heartiness of the Italian sausage, or the creaminess that ties everything together.
- 1 pound dry orecchiette pasta (or short pasta of your choice): This pasta shape holds sauce beautifully and offers a nice bite.
- 2 tablespoons extra virgin olive oil: Adds richness to sautéed onions and sausage, enhancing flavor.
- 1 small sweet onion, finely diced: Brings a gentle sweetness that balances the savory sausage.
- 2 cloves garlic, minced: Infuses the dish with a fragrant boost, awakening the palate.
- 1 pound sweet Italian sausage links, casings removed: Provides juicy, flavorful protein that’s the recipe’s star.
- ½ teaspoon dried oregano: Offers a subtle herbal note that complements tomato and sausage.
- ⅛ teaspoon crushed red pepper flakes: Adds just a touch of heat for balance without overpowering.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and rounding out flavors.
- 1 (15 ounce) can diced tomatoes, undrained: A juicy base that adds acidity and depth to the sauce.
- ½ cup low-sodium chicken broth: Lightens the sauce and adds savory complexity.
- ¾ cup frozen sweet baby peas, thawed: Bursts of sweetness and a pop of green color brighten the dish.
- ⅓ cup heavy cream: Creates a luscious, silky finish that ties all the flavors harmoniously.
- Freshly grated Parmesan cheese, for serving: A finishing touch that brings nuttiness and umami.
How to Make Sausage and Pea Pasta Recipe
Step 1: Cook Pasta
Start by bringing a large pot of salted water to a boil—this seasons the pasta from within. Cook your orecchiette or favorite short pasta until it’s perfectly al dente, meaning it has just the right amount of bite. This step ensures your pasta won’t turn mushy once mixed with the sauce and sausage mixture later.
Step 2: Brown Sausage and Sauté Vegetables
While the pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Toss in the diced sweet onion and the sausage after removing its casing. Use a wooden spoon to break the sausage into small, bite-sized pieces as it cooks. Within about four minutes, the meat will lose its pink hue and the onions will soften beautifully. Add the minced garlic at the end, cooking it just until fragrant—roughly 20 seconds—to avoid bitterness. Drain any excess fat to keep the sauce light. Season everything with dried oregano, crushed red pepper flakes, salt, and black pepper to elevate the depth of flavor.
Step 3: Simmer Sauce
Pour the canned diced tomatoes with their juices and add the chicken broth to the skillet. Reduce the heat and let everything simmer for about five minutes so the sauce thickens slightly and the flavors meld together. This easy simmering step creates a vibrant base for the peas and cream to shine.
Step 4: Add Peas and Cream
Stir in the thawed sweet baby peas along with the heavy cream, mixing gently to warm them through and coat the sausage mixture in a silky, luscious sauce. The cream softens the acidity from the tomatoes and adds an indulgent texture that feels like a warm hug in every forkful.
Step 5: Combine and Serve
Drain your perfectly cooked pasta and return it to the pot. Pour the sausage and pea mixture over the pasta, gently stirring to combine every morsel. This ensures every bite bursts with flavor and creamy goodness. Serve immediately in shallow bowls, topping each portion with a generous sprinkle of freshly grated Parmesan cheese to finish.
How to Serve Sausage and Pea Pasta Recipe
Garnishes
To elevate your Sausage and Pea Pasta Recipe even further, consider garnishing with fresh basil or flat-leaf parsley. These herbs add a bright, fresh contrast and lively aroma that complements the rich sauce. A squeeze of lemon juice or a drizzle of good quality extra virgin olive oil can also add a refreshing zing and silkiness.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed in a tangy vinaigrette, helping to balance the creamy sausage sauce. Garlic bread or warm focaccia also make perfect companions to mop up any leftover sauce, turning your meal into a satisfying feast.
Creative Ways to Present
For a fun family-style presentation, serve this dish straight from the pot at the table, letting everyone help themselves. Alternatively, plating individual portions in shallow bowls and garnishing with contrasting colors, such as bright red chili flakes or shaved Parmesan curls, can add sophistication and make your guests feel truly special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Sausage and Pea Pasta Recipe, store them in an airtight container in the refrigerator. The pasta will stay fresh for up to three days, making it a perfect option for quick lunches or dinners later in the week.
Freezing
While pasta dishes with cream tend to lose some texture upon freezing, you can still freeze this recipe if needed. Portion it into freezer-safe containers, leaving a little room for expansion. For best results, consume within 1 to 2 months to enjoy the flavors at their peak.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of chicken broth or water to keep the sauce creamy and prevent sticking. Stir frequently until heated through. Avoid microwaving on high to prevent the cream from separating.
FAQs
Can I use other types of pasta for this Sausage and Pea Pasta Recipe?
Absolutely! While orecchiette is ideal because it holds the sauce well, any short pasta like penne, rigatoni, or farfalle will work beautifully. Just choose your favorite or what you have on hand.
What if I don’t have fresh or frozen peas?
If peas aren’t available, you can substitute with other green vegetables like chopped asparagus, green beans, or even spinach. Just adjust cooking times to avoid overcooking these alternatives.
Is it possible to make this recipe spicier?
Yes! Simply increase the amount of crushed red pepper flakes or add a dash of hot sauce when seasoning. This adds a lively kick that balances the richness of the sausage and cream.
Can I use ground turkey or chicken instead of sausage?
You can swap Italian sausage for ground turkey or chicken to lighten the dish, but keep in mind the flavor will be milder. Boost seasoning by adding herbs like fennel seeds or Italian seasoning to mimic sausage’s zest.
How do I make this dish dairy-free?
To make this Sausage and Pea Pasta Recipe dairy-free, substitute the heavy cream with coconut cream or a plant-based cream alternative. Use a nutritional yeast or dairy-free cheese to replicate the Parmesan topping.
Final Thoughts
This Sausage and Pea Pasta Recipe is more than just a meal; it’s a delightful experience, combining quick preparation with irresistible flavor. Whether you’re whipping it up for a busy weeknight or sharing it during cozy weekends, this dish is a sure way to bring smiles and satisfied appetites to your table. Give it a try and make it one of your go-to pasta favorites—you won’t regret it!
Print
Sausage and Pea Pasta Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
A delicious and hearty Sausage and Pea Pasta recipe that combines savory Italian sausage with sweet peas and a creamy tomato sauce. Perfect for a quick weeknight dinner, this comforting dish is packed with flavor, easy to prepare, and ready in just 20 minutes.
Ingredients
Pasta
- 1 pound dry orecchiette pasta (or short pasta of your choice)
Sausage and Sauce
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, finely diced
- 2 cloves garlic, minced
- 1 pound sweet Italian sausage links, casings removed
- ½ teaspoon dried oregano
- ⅛ teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 (15 ounce) can diced tomatoes, undrained
- ½ cup low-sodium chicken broth
- ¾ cup frozen sweet baby peas, thawed
- ⅓ cup heavy cream
- Freshly grated Parmesan cheese, for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente texture, according to package instructions, then drain and set aside.
- Brown Sausage and Sauté Vegetables: While the pasta cooks, heat the olive oil in a large nonstick skillet over medium-high heat. Add the diced onion and sausage, breaking up the sausage with a wooden spoon. Sauté until the sausage is no longer pink and the onions are softened, about 4 minutes. Add the minced garlic and cook until fragrant, about 20 seconds. Drain off any excess fat. Season with dried oregano, crushed red pepper flakes, salt, and freshly ground black pepper.
- Simmer Sauce: Add the canned diced tomatoes with their liquid and the chicken broth to the skillet. Reduce the heat to a gentle simmer and cook for about 5 minutes until the sauce thickens slightly.
- Add Peas and Cream: Stir in the thawed sweet baby peas and heavy cream. Mix gently and warm through until heated evenly.
- Combine and Serve: Return the drained pasta to the pot and stir in the sausage and pea sauce mixture to combine thoroughly. Serve immediately in shallow bowls topped with a generous sprinkle of freshly grated Parmesan cheese.
Notes
- Choose orecchiette or any similar short pasta like penne or rigatoni for best results.
- Removing casings from the sausage helps it cook evenly and break apart nicely.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Use low-sodium chicken broth to control the saltiness of the dish.
- This dish can be made ahead by preparing the sauce and pasta separately, then combining before serving.
- For a lighter version, substitute heavy cream with half-and-half or use a reduced-fat cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
