5-Ingredient Sausage and Pea Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 289
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 30
- Sodium
- 481
- Total: 40 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
1 pound hot Italian sausage, casings removed
One 6- to 8-ounce Parmesan wedge with rind
One 28-ounce can crushed tomatoes
Kosher salt
1 pound rigatoni
1 cup frozen peas
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.