Sausage and Pea Pasta
Published
Published
Sausage and Pea Pasta is where it’s at! This dish is packed with flavor and comes together in just 25 minutes tops. Perfect for a weeknight dinner the whole family will love. And leftovers are great the next day, too.
We like to serve this with homemade garlic bread and a simple side salad for a complete meal.
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Pasta with Sausage and Peas
Sausage and peas – they just go really well together. I think the saltiness and seasonings of Italian sausage and sweetness from delicate peas provide a delicious balance. Luckily in my house, this pasta dish is a family favorite where peas are a vegetable we all agree on and they don’t get picked out. I personally love it because there’s minimal prep and dinner is on the table in about 20 minutes.
Ingredients Needed
This sausage pasta recipe calls for common pantry ingredients. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Pasta – I usually make this pasta dish with orecchiette or medium shells, but really any short pasta works great.
- Italian sausage – You can use a brick or links (casings removed.) Just make sure it’s seasoned Italian pork.
- Onion and Garlic – For wonderful aromatics and great flavor.
- Baby peas – Frozen and thawed.
- Chicken broth – This is part of the sauce and provides additional flavor. Opt for low-sodium so the dish isn’t overly salty.
- Canned diced tomatoes – The tomatoes along with their juice contribute to the sauce.
- Heavy cream – Makes the sauce rich and creamy.
- Parmesan – Freshly grated Parmigiano-Reggiano for best flavor.
- Olive oil – To sauté the pork and onion.
- Seasonings – Dried oregano, salt, pepper, and cracked red pepper flakes.
Recipe Variations
- Add in more vegetables. If you want, you can sauté some diced carrot and/or bell pepper along with the onion and sausage.
- Want it spicy? You can swap out the Italian sausage with spicy sausage.
- Use half-n-half. This is simply equal parts whole milk and heavy cream and can be used instead of just heavy cream, if preferred. Avoid milk, since it will make the sauce too thin.
Serving Suggestions
Pasta with sausage is very hearty and filling, but it pairs perfectly with homemade garlic bread and a simple side salad if you want more of a complete meal.
Storing Leftovers
- Store. Cool completely, then transfer to an airtight container and store in the refrigerator. It is best eaten up within 2-3 days.
- Freeze. You can also freeze it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight. Keep in mind that thawed pasta will have a much softer texture.
- Reheat. Gently reheat on the stovetop or in the microwave, adding a bit of chicken broth to loosen, if necessary.
More Easy Pasta Dinners:
- Chicken Alfredo
- Chicken Tetrazzini
- Bacon and Peas Pasta
- One Pot Sausage Pasta
- Baked Feta Pasta
- Best Baked Ziti
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Sausage and Pea Pasta
Ingredients
- 1 pound dry orecchiette pasta, (or short pasta of your choice)
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, , finely diced
- 2 cloves garlic, , minced
- 1 pound sweet Italian sausage links, , casings removed
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cracked red pepper flakes
- salt and freshly ground pepper, , to taste
- 15 ounce can diced tomatoes, , undrained
- 1/2 cup low-sodium chicken broth
- 3/4 cup frozen sweet baby peas, , thawed
- 1/3 cup heavy cream
- freshly grated Parmesan, , for serving
Instructions
- Bring a large pot of salted water to boil. Cook the pasta to al dente texture, according to package instructions.
- In the meantime, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and sausage; sauté, breaking up the pork into small pieces with a wooden spoon, until no pink remains and the onions are softened, about 4 minutes. Add in the garlic and cook until fragrant, 20 seconds. Drain off fat. Season with the oregano, the crushed red pepper flakes, and a couple grinds of salt and pepper.
- Add in the tomatoes (with their liquid) and chicken broth. Reduce heat to a gentle simmer and let cook for 5 or so minutes to thicken a bit.
- Toss in the peas along with the cream; mix and warm through.
- Drain the pasta and return to the pot, stirring to combine with the sausage mixture.
- Ladle into shallow bowls and serve right away with a sprinkle of Parmesan.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I made this recipe last night for dinner for my family. Everyone loved it! It was easy to make. The instructions are precise and made making dinner less stressful. Even my picky 14 month old kept asking for more!
This was tasty! Family loved it.
My family loved this!
Didn’t this recipe used to be pesto based? I’ve had it saved in my Pinterest for a few years and have made it many times. I haven’t made it in a while so wanted to refer back to the recipe and it seems to have drastically changed!
Made this tonight for supper and it was so delicious!
My family loved this! So quick and easy, so I loved it too!
I made this tonight for dinner and LOVED it! I added a splash of red wine and it came out perfect. Loved the spice from the chili flakes and the slight sweetness from the peas!
We also love peas so I knew this would be a hit – and it was. Thank you for another easy dinner I can add to the rotation.
We have a very similar go-to pea/sausage pasta dish that is one of my favorites. It’s perfect for something a little different, and easy to change up for varying tastes.
Let’s hear it for baby peas as a family binder!!! Sausage is generally a winner with everyone. Grandkids loved this one, thank you!
My boyfriend and I have been taking turns making dinner and I chose this one this week – I knew he’d love it. It was a big hit!! And SO EASY.
This looks so comforting and hearty!
I love vegetables haha I’ve loved them pretty much forever but my husband didn’t really start eating them until like 5 years ago! Love this pasta recipe!
Peas and broccoli are the only green vegetables my 7 year-old really enjoys. And she loves sausage so I knew this would be a huge hit with her. She even asked for seconds!
This is the type of pasta dish that sings to my heart. I would gladly eat this for dinner…or breakfast ;)
This was DELISH! Peas are probably the most popular vegetable at family get togethers – everyone loved it. Thanks for sharing!
pasta + sausage+ vegetable = a very happy Susan. Also I only ate certain vegetables as a kid. Took awhile before I started eating all of them.
I became more adventurous as an adult with eating vegetables and now I actually love them – peas and all. My wife and I really enjoyed this recipe. Perfect ratio of ingredients and flavor.
Nothing is better than a comfort food pasta dinner. Thanks!
Was wonderful!!! Perfect quick weeknight meal!
This looks yummy.
Love simple pasta dishes like this! There were a lot of veggies I hated as a kid (one of them was peas!), but I’m happy to say I’ve seen the light!
Can’t wait to try this.
Baby peas are like glitter… They make everything prettier! I could quite likely inhale an entire batch of this pasta by myself.
This pasta? Hoo boy. I love love love this. I added some leeks. It was difficult not to shovel this into my mouth by heaping spoonfuls. SO GOOD.
I’m going to need a much bigger bowl. Or save the dish and just pass the pan ; )
Luckily, I’ve always loved veggies although I really started to consciously eat more and juice on a regular basis just before I turned 30. I guess in your 20s, you still feel invincible… hehe
My husband would love this dish! I’ll make it for him this weekend :)