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
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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


  1. 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. 
  2. 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.
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