Recipe courtesy of Catherine Scorsese
Pasta with Peas and Sausage
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 to 6 servings
Ingredients
1 cup minced onion
1 tablespoons olive oil
3 links sweet Italian sausage, removed from casing
2 cups tomato sauce
2 cans (15 1/2 ounces each) Le Sueu peas, including liquid
1 1/2 cups water
Salt and pepper to taste
1 teaspoon dried basil, crumbled
1 pound elbo or baby shells
Freshly grated Parmesan
Directions
- In a large saucepan set over moderate heat, cook the onion in the oil, stirring occasionally, for 5 minutes. Add the sausage and cook it until no longer pink. Drain, then add the tomato sauce, peas and liquid, water, salt, and pepper, and basil. Bring to a boil and simmer for 20 minutes.
- Meanwhile, in a large saucepan of boiling salted water, cook the macaroni until barely tender, drain, and add to the sauce. Simmer until heated through. Let stand for 5 minutes before serving. Serve with the Parmesan.
