Cavatelli with Sausage and Peas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 34 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 79 milligrams
- Sodium
- 1205 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 4 grams
- Protein
- 25 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 40 min
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.