Name: Cavatelli with Sausage and Peas
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 2 tablespoons extra-virgin olive oil; 3 hot Italian sausage links, casings removed (about 10 ounces); 1 small onion, finely chopped; 3 tablespoons tomato paste; 2 teaspoons chopped fresh rosemary; 1/2 cup dry red wine; 1 pound frozen cavatelli; 1 cup frozen peas; 2 tablespoons chopped fresh parsley; 1/2 cup grated pecorino romano cheese, plus more for topping

Directions

Bring a large pot of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and add the onion. Cook, breaking up the meat with a wooden spoon, until the onion is softened, about 8 minutes. Increase the heat to medium high and cook, stirring, until the sausage and onion are lightly browned, about 2 minutes.
Push the mixture to the sides of the skillet and add the tomato paste in the middle. Cook the tomato paste, stirring, until darkened, 1 to 2 minutes. Add the rosemary, then stir the tomato paste into the sausage and onion. Stir in the wine and bring to a simmer. Cook until the wine is reduced by half, about 2 minutes. Add 1 1/2 cups of the boiling water and bring the sauce to a boil. Cook until thickened, about 5 minutes.
While the sauce cooks, add the cavatelli and peas to the remaining boiling water and cook as the cavatelli label directs. Reserve 1/2 cup pasta water, then drain.
Add the cavatelli, peas and parsley to the sauce and bring to a simmer. Toss to coat, adding more cooking water as needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among bowls and top with more cheese.

Photograph by Ralph Smith

Cavatelli with Sausage and Peas

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