Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Watch how to make this recipe.
5-Ingredient Sausage and Pea Pasta
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 289
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 30 mg
- Sodium
- 481 mg
This sausage and pea pasta is so fast and comforting. It’s only five ingredients, but the sauce is so flavorful, it tastes like it’s been simmering all day!
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 289
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 30 mg
- Sodium
- 481 mg
Ingredients
Directions
- Heat the oil in a large straight-sided skillet or braiser over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon to create small bite-size pieces, until browned and mostly cooked through, about 5 minutes.
- Meanwhile, remove the rind from the Parmesan wedge and set aside. Grate about 1 cup of the cheese and set aside.
- Add the tomatoes and Parmesan rind to the skillet with the sausage. Fill the empty tomato can with about 1/2 cup of water, swirl to remove any residual tomato in the can and stir the liquid into the skillet. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover and simmer for 20 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 12 minutes. Turn off the heat, stir in the frozen peas and let sit for about 1 minute. Reserve 1 cup of pasta water and then drain the pasta and peas.
- Turn off the heat for the sauce, remove the Parmesan rind and discard. Transfer the pasta and peas to the sauce. Top the pasta with the reserved 1 cup of grated Parmesan and toss until the pasta is coated in the sauce. If the sauce feels dry, stir in a little pasta water in 1/4 cup increments until the sauce is silky and sticks to the pasta.
- Serve the pasta topped with extra grated Parmesan.
