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

Directions: 

• 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. 
• Serve!