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Ingredients
- 4 links spicy Italian sausage
- 1 pound dried penne
- Extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled and chopped
- 1 28 ounce can crushed San Marzano tomatoes
- 1/4 cup torn fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1 cup heavy whipping cream
- 2 cups peas, blanched
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
- Fresh basil leaves, for garnish
Preparation
Step 1
1. Preheat oven to 350 degrees F. Place the sausages in a roasting pan and roast in the preheated oven for 12 to 15 minutes, until slightly golden and just cooked. Cut sausage at an angle into bite-size pieces.
2. Place a large pot of salted water over high heat and bring to a boil. Drop the pasta into the boiling water and cook until tender yet firm (al dente).
3. Set a large, heavy-based pot over medium heat and add a 2-count of olive oil (about 2 tablespoons). Add onion and garlic and saute until translucent and fragrant. Add tomatoes and basil; season with salt and pepper. Simmer for 15 minutes, then fold in cream and continue to simmer until rich and creamy. Add sausage, blanched peas, and Parmigiano-Reggiano. Fold together and cook for 2 to 3 minutes to allow the flavors to come together. Serve topped with a shower of cheese and garnish with basil.
Tip: 1. To blanch the peas, submerge them into boiling water for 2 1/2 minutes (1 minute for frozen peas), then strain them and plunge them into ice water to stop the cooking process. Strain them again and set aside.