- 12 oz small shaped pasta, like rotini or small shells
- 1 tbsp olive oil
- 1 small sweet onion, finely diced
- 2 garlic cloves, minced
- 1 lb Italian sausage (bulk or links, casings removed) (I used my homemade version)
- salt and pepper
- 1/8 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 (15-oz.) can petite diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 cup frozen peas, thawed
- 1/4 cup half and half
- Grated parmesan for serving (optional)
- Red pepper flakes for serving (optional)
Bring a large pot of salted water to boil. Cook the pasta to al dente, according to package instructions.
In the meantime, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and sausage; saute, breaking up the pork into small pieces with a wooden spoon, until no pink remains and the onions are softened, about 4 minutes. Season with a couple grinds of salt and pepper, the crushed red pepper flakes, and oregano.
Add in the tomatoes with their liquid, and chicken broth. Turn heat down to medium and gently simmer for 5-10 minutes, until the pasta is done cooking. Add the peas along with the half and half; mix and warm through.
Drain the pasta and return to the pot. Stir in the sausage mixture until thoroughly combined. Ladle into bowls and serve immediately, with grated parmesan and red pepper flakes, if desired.
Another winner from my dear friend Amy. Really, it was a no brainer, since I never met a sausage pasta I didn’t like. This was awesome – and, as with all the recipes from her book – quick and easy as well.