Ingredients

The following ingredients have 6 Servings
  • 1 pound dry orecchiette pasta ( (or short pasta of your choice))
  • 2 tablespoons extra virgin olive oil
  • 1 small sweet onion (, finely diced)
  • 2 cloves garlic (, minced)
  • 1 pound sweet Italian sausage links (, casings removed)
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cracked red pepper flakes
  • salt and freshly ground pepper (, to taste)
  • 15 ounce can diced tomatoes (, undrained)
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup frozen sweet baby peas (, thawed)
  • 1/3 cup heavy cream
  • freshly grated Parmesan (, for serving)

Instruction

  • Bring a large pot of salted water to boil. Cook the pasta to al dente texture, according to package instructions.
  • In the meantime, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and sausage; sauté, breaking up the pork into small pieces with a wooden spoon, until no pink remains and the onions are softened, about 4 minutes. Add in the garlic and cook until fragrant, 20 seconds. Drain off fat. Season with the oregano, the crushed red pepper flakes, and a couple grinds of salt and pepper.
  • Add in the tomatoes (with their liquid) and chicken broth. Reduce heat to a gentle simmer and let cook for 5 or so minutes to thicken a bit.
  • Toss in the peas along with the cream; mix and warm through.
  • Drain the pasta and return to the pot, stirring to combine with the sausage mixture.
  • Ladle into shallow bowls and serve right away with a sprinkle of Parmesan.