Creamy sausage pasta with peas recipe
This quick and easy pasta dish is made out of corner-shop staples, making it a reliable friend in any situation. It is as comforting to eat as it is simple to make, and would work well with any type of sausage: fragrant and herby, garlicky or spicy.
Ingredients
- 600 g sausagemeat or 8-10 sausages squeezed out of their skins
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh sage
- 2 garlic cloves, finely chopped
- 1 glass dry white wine
- 500 g fusilli
- 4 large handfuls of frozen peas
- 150 ml double cream
- 1 cup grated Parmesan, to serve
- 1 pinch freshly ground black pepper, to serve
- 21.2 oz sausagemeat or 8-10 sausages squeezed out of their skins
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh sage
- 2 garlic cloves, finely chopped
- 1 glass dry white wine
- 17.6 oz fusilli
- 4 large handfuls of frozen peas
- 5.3 fl oz double cream
- 1 cup grated Parmesan, to serve
- 1 pinch freshly ground black pepper, to serve
- 21.2 oz sausagemeat or 8-10 sausages squeezed out of their skins
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh sage
- 2 garlic cloves, finely chopped
- 1 glass dry white wine
- 17.6 oz fusilli
- 4 large handfuls of frozen peas
- 0.6 cup double cream
- 1 cup grated Parmesan, to serve
- 1 pinch freshly ground black pepper, to serve
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Fry the sausagemeat in the oil in a sauté pan or flameproof casserole large enough that you can press it out in a fairly thin layer - this will enable it to colour and caramelise rather than steam. Allow it to cook for a few minutes until it really begins to colour before turning and breaking it up.
- When it begins to resemble coarse mince and is starting to colour all over, add the sage. Continue frying for a couple of minutes, then add the garlic, turning all the time so the ingredients cook evenly. Add the wine, allow to bubble up then turn down the heat, cover and allow to gently simmer for 10 minutes or so.
- Meanwhile, cook the pasta in plenty of well-salted, boiling water. When it is nearly cooked, turn the heat up on the sauce again (the wine should be nearly evaporated), and add the peas. Stir for a minute or two.
- Drain the pasta and reserve a little cooking liquor. Add the cream to the sauce and warm it through, then toss through the pasta, adding a little of the pasta cooking liquor if you need to loosen the sauce up. Grate over plenty of fresh Parmesan and black pepper, to serve.
Recipe taken from Cooking for Real Life by Joanna Weinberg, published by Bloomsbury, £25.
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