Pasta with Sausage, Mushrooms and Peas
This light pasta dish is a perfect dish, the shells catch all of the sausage and peas so you get the perfect bite, every time!
Servings: 4 people
Ingredients
- 3 sausage links removed from casings
- ¾ cup of mushrooms, chopped I used baby Bellas
- ½ cup of peas fresh or frozen
- 2 large garlic cloves thinly sliced
- ½ cup of cherry tomatoes rinsed and cut in half
- ¼ cup of dry white wine I used Pinot Grigio
- ½ lb of pasta shells
- Few sprigs each of fresh rosemary and fresh thyme chopped
- 1 tablespoon of butter
- 2 tablespoons of olive oil
- ½ cup of reserved pasta water
- ¼ cup of Pecorino or Parmesan
- Salt and pepper to taste
Instructions
- Brown the sausage over medium heat, using one tablespoon of olive oil. If the sausage takes on too much water half way, drain the water out and add another tablespoon of olive oil. Once the sausage is fully browned and you have a lot of good brown bits on the bottom, remove it from the pan. Lower the heat a little and add in your garlic, lightly browning it. Once the garlic is slightly translucent, add your mushrooms and cook until tender, about 5 minutes. Add in your fresh herbs and wine, scraping down the bottom of the pan to get all of the bits up. Cook the wine out a few minutes and then add the sausage back in. Add your tomatoes in and cook until they just start to get soft, stirring occasionally. Once the tomatoes are soft, turn the sausage mushroom mixture off of the heat. Season with salt and pepper to taste.
- Next step is to boil your pasta. Set a bottom pot with water over high heat. Once the water is boiling, add in your salt and the pasta. Cook about 8-10 minutes. When you have about 2 minutes left, pour your peas into the water and allow them to cook with the pasta for the last few minutes. Turn the heat back onto medium on your sausage and mushroom mixture.
- When the pasta is ready, reserve 1/2 cup of the water, and drain the rest. Add your pasta and peas to the mushrooms, with the pasta water, one tablespoon of butter, and 1/4 pecorino, stirring together until the flavors combine and you create a light sauce. Add more Pecorino for garnish and hot pepper (if you like a little spice!) and enjoy!