Pasta with Peas and Italian Sausage
A delightful pasta featuring juicy Italian sausage, tender peas, and a homemade tomato sauce
A delightful pasta featuring juicy Italian sausage, tender peas, and a homemade tomato sauce
- Carbohydrate 50.1028763230094 g
- Cholesterol 74.4511899588179 mg
- Fat 5.54482839533728 g
- Fiber 0 g
- Protein 10.3835097040848 g
- Saturated Fat 2.19988538155322 g
- Serving Size 1 1 Serving (96g)
- Sodium 62.6622237357762 mg
- Sugar 50.1028763230094 g
- Trans Fat 0.911425229788166 g
- Calories 294 calories
Step-by-step
- Cook the pasta following the package directions.
- Meanwhile in a very large skillet over medium heat add the olive oil and add the sausages.
- Sauté the sausage meat until slightly brown all over, add the frozen peas and the tomatoes.
- Season to taste with salt and pepper.
- Lower the heat to medium and cook for another 10 to 15 minutes.
- Drain the pasta and return it to the pan, add the butter and the tomatoes with sausage.
- Mix well and server hot.
What accompaniment should sit next to a heavy bowl of farfalle tangled with pork sausage and tomato sauce? This preparation relies on a rich, cooked-down tomato base and dense meat chunks, meaning the palate requires sharp contrast rather than more weight. A crisp green salad dressed simply in lemon juice and extra virgin olive oil cuts through the richness effectively. Bitter greens like arugula or radicchio provide the necessary structural bite to balance the starch of the pasta.
Acidity acts as the primary tool for resetting the mouth between bites of sausage. Roasting a tray of fennel bulbs with a splash of white wine until the edges turn deeply caramelized offers an anise-forward counterpart that mirrors the herbal notes often found in Italian sausage. Alternatively, a quick pickle of thinly sliced red onions left in red wine vinegar for twenty minutes supplies the sharp edge required to enliven the dish.
Modifying this recipe for alternative diets involves targeted substitutions rather than complete overhauls. Swapping the pork sausage for plant-based alternatives works seamlessly when browned in olive oil until a crust forms, though added fat may be necessary since meatless versions lack equivalent rendering capabilities. Gluten-free pasta functions well here if cooked two minutes shy of the package maximum to prevent disintegration within the heavy sauce.
Proper execution depends on managing the skillet heat during the ten to fifteen minute simmer phase. Keeping the temperature at a steady medium prevents the strained tomatoes from scorching on the bottom of the pan while allowing the frozen peas to retain their bright green color without turning mushy. Finishing the drained pasta with a pat of butter emulsifies the starches into a glossy coating that clings firmly to each piece of farfalle.
