Pasta with Peas and Sausage
I would normally have had this meal at Bar Pitti, a favorite West Village restaurant, and taken for granted the ease with which I could enjoy it. With the quarantines, I'll be enjoying this at home for the next few months. I hope you will too.
- 2 yellow onions, diced
- 2 T olive oil
- 1 t salt + approximately 1 T for pasta water
- 1 t chopped garlic
- 4 sausages (spicy Italian or turkey), taken out of their casing OR 1.5 pounds of ground meat/ turkey with 1t paprika and 1t cayenne pepper
- 32 oz tomato sauce
- 1 T heavy cream
- 1 box pasta
- 1/2 bag frozen peas
- 2 T grated pecorino romano
- Using a sauce pan that can fit all of the ingredients, sweat onions, olive oil, and salt over medium heat until soft and clear. Stir once the onions start to cook.
- Add garlic to the pan and cook until golden brown and fragrant. Stir.
- Add chunks of sausage meat and cook until color changes - must be cooked all the way through.
- Set a pasta pot full of salty water to boil.
- Pour tomato sauce over meat mixture and let reduce, mixing constantly so the bottom doesn't burn. The sauce should be "nappant": when you coat the back of your wooden spoon with the sauce, you should be able to run your finger through the sauce to create a clear path. If you are not able to create a clear path, the sauce is too thin.
- Once water boils, pour dry pasta into the pot. Follow the cooking instructions on the pasta box.
- Lower the flame under the sauce pan to low.
- Add the heavy cream to the sauce pan. Mix.
- When there is a minute left for the pasta to cook, add the peas to the boiling water.
- When the pasta is finished cooking, drain the pasta and peas. Pour both into the sauce pan.
- Add pecorino romano to the sauce pan. Gently mix.
Serves 4. 40 minutes active time, 40 minutes total time.