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
Scale
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
