Sausage and Pea Pasta
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.
Servings: 6
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
Calories: 576kcal | Carbohydrates: 67g | Protein: 23g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 72mg | Sodium: 574mg | Potassium: 635mg | Fiber: 5g | Sugar: 8g | Vitamin A: 432IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 3mg