Name: Pasta with Peas and Sausage
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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.

Recipe courtesy of Catherine Scorcese, Italianamerican: The Scorcese Famly Cookbook, 1996

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Pasta with Peas and Sausage

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