Penne with Italian sausage, cream, tomatoes and peas
Laura
ingredients
- • 4 links spicy Italian sausage (or chicken sausage)
- • Extra-virgin olive oil
- • 1 lb penne
- • 4 cloves garlic
- • 1 medium onion, diced
- • 1/4 cup torn fresh basil leaves
- • 1 (28 oz.) can crushed San Marzano tomatoes
- • 1 cup heavy cream
- • 2 cups peas
- • 1/2 cup grated Parmigiano-Reggiano, plus more for top of plate
- • Fresh basil leaves for garnish
- • Kosher salt and freshly ground pepper
directions
- 1
Preheat oven to 350 degrees F. Place the sausage links on a sheet tray and roast in the oven for 12-15 minutes until slightly golden and just cooked. Cut on the angle into bite-size pieces. Cook pasta in salted water until just tender but still has a bite to it — “al dente.”
- 2
Set a large, heavy-based pot over medium heat and add a 2-count of olive oil. Add onion and garlic and sauté until translucent and fragrant for about 3 minutes. Add San Marzano tomatoes, torn basil leaves and season with salt and pepper. Simmer for 15 minutes then fold in cream and continue to simmer until rich and creamy. Add blanched peas, sausage, and grated Parmesan. Fold together and cook for 2-3 minutes to allow the flavors to come together. Serve topped with a shower of grated Parmesan and fresh basil.
Source: Elizabeth Holtom
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