Ingredients
- 1 pound fresh peas, shelled (or 1 package of frozen peas)
- 1 pound medium onion, peeled and finely chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoon butter
- 1 pound sweet italian sausage, casing removed, cut into small pieces
- 1 pound ditali pasta (small, short-cut pasta tubes)
- 1 cup water
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmigiano reggiano
Preparation
Baking Directions:
1.In a large pot filled with lightly salted boiling water, add the pasta and cook according to package directions until al dente.
Drain and set aside.
Using a paper towel, wipe the pot clean.
2.In the same pot, heat the butter and olive oil over medium heat.
Add the sausage and cook until the meat begins to brown then add the onion and sauté until lightly golden brown, about 3 to 4 minutes.
3.Add the peas, season with salt and pepper to taste, and stir in 1 cup water.
Lower heat to medium low, cover and cook until peas are tender, about 10 minutes.
Add the cream and cook until reduced and sauce is thick in consistency.
4.Add pasta to the pot containing the sausage, peas and cream; add the grated cheese and toss well.
Serve immediately.
