Italian Sausage & Pea Pasta
Course:
Dinner
Ingredients
- Olive Oil
- 225 grams Sausages (italian; casings removed)
- 15 grams Butter
- 2 Shallot
- Salt
- Black Pepper
- 1⁄2 teaspoons Chilli Flakes
- 3 cloves Garlic (minced)
- 60 millilitres White Wine
- 480 millilitres Chicken Stock
- 225 grams Dried Pasta
- 120 millilitres Double Cream
- Peas (frozen; to taste)
- Parmesan Cheese
- Lemon Zest
Steps
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove from the pan and set aside.
- Reduce heat to medium-low. Add the butter and sauté the shallot with salt, pepper, and red pepper flakes for 2–3 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer gently for 2–3 minutes until slightly reduced.
- Pour in the chicken stock, season with a pinch of salt, and bring to a gentle boil.
- Add the dried pasta, stir well, then reduce to a simmer. Cover and cook for 13 minutes, stirring occasionally. If the pasta looks dry before it’s fully cooked, add in a bit more water/stock.
- Stir in the sausages and double cream, then let it simmer uncovered for another 2–3 minutes until thickened.
- Stir in the frozen peas, Parmesan, and lemon zest. Let the peas warm through (3 mins), then adjust seasoning with salt and pepper if needed.
- Garnish with extra Parmesan and chilli flakes. Serve immediately and enjoy!
Source: https://www.heresyourbite.com/post/one-pan-creamy-sausage-pasta-with-peas