The recipe inspiration here was from Blue Apron – but we did switch it up just a tad, but I feel I should give them appropriate credit. It was yum. This is a quick and easy recipe that tastes like it took longer than it did. Its become a staple in our house, even our little one will eat it! 🙂 Hope you enjoy.
- Italian sausage – 1/2 lb already ground or approx 3-4 Italian sausage links (removed from their casings)
- 1.5 cups fresh peas or can use frozen
- 1/2 cup Pecorino cheese
- 4 tbsp butter
- 1.5 tbsp dried ground/rubbed sage
- 1/2 tbsp fresh chopped garlic
- 8 oz orecchiette or shell pasta
- Heat large pot of water to boiling and cook pasta until al dente
- Meanwhile in larger skillet (ensure at least 2. inches deep) heat 4 tbsp of butter (or a bit more if you like) over medium high heat
- When butter begins to foam, add in sausage and begin to cook until browned. Breaking up sausage with back of wooden spoon – into little bits.
- Add garlic and continue cooking.
- When pasta is finished, reserve 1/2 cup of pasta water and strain off the rest. Set aside.
- When sausage is almost finished cooking (only a few spots of pink left), add in the sage and cook until sausage is completely cooked through.
- Add in peas and the cooked pasta.
- Stir together.
- Reduce heat to medium/low.
- Add in 2 tbsp of pasta water, scraping the bottom of the pan to get up any brown bits. The water should help start to make a sauce.
- Add in another 2 tbsp of pasta water and stir.
- Add in pecorino cheese, a pinch of salt and a couple of pinches of black pepper.
- If the sauce is too thick – add in another tbsp of pasta water at a time, stir in between to ensure you don’t add too much water – you want there to be a coating…but not soupy.
- Remove from heat and serve!