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!
cooking Italian sausage
added sage and garlic
mixing and adding salt/pepper
LOOK at this FACE. Loving his pasta. 🙂
Pasta salad is delicious – WHEN its done right. I am kinda picky about my pasta salad which is odd b/c I eat pretty much everything that comes in my path. Usually restaurants throw in a bunch of pasta, red onion and a basic Italian salad dressing and charge way too much for that thoughtless dish. No thank you!!
I love to make this salad for when I have friends over. They always think its store-bought, but its not! Its super easy to make and is bursting with flavor. If I have leftovers, I use for lunches or quick dinners on weeknights. Grill up a chicken breast or some shrimp – toss it all together and you’ve got a delicious meal. Enjoy!
- 3/4 pound rotini pasta
- 3/4 pound bow tie pasta
- 3/4 cup chopped sun-dried tomatoes
- 1/3 cup extra virgin olive oil
- 2 tsp balsamic vinegar
- 1/2 cup toasted pine nuts
- 2 cups pesto, store-bought or click here to try my recipe
- 1 (10-ounce) package frozen chopped spinach
- 3 tablespoons freshly squeezed lemon juice
- 2/3 cup good mayonnaise
- 1 cup freshly grated Parm Ramano
- 1 small bag frozen petite peas, defrosted
- 1 teaspoon kosher salt
- 2 teaspoon freshly ground black pepper
- 1 tsp red pepper flakes
- Bring a large heavily salted pot of water to a boil. Add all pasta. Cook in boiling water for about 8 to 10 minutes total, but taste to ensure its done. Strain and rinse gently with cold water. Toss with olive oil and set aside.
- Meanwhile, cook the spinach in the microwave according to package directions. Strain into a colander, rinse with cold water and press out the liquid with the back of a spoon. I also grab paper towels and do one last smoosh through the colander to get out any additional liquid. Set aside.
- In a very large bowl, stir together pesto, spinach, lemon juice, balsamic, mayonnaise, salt and black pepper. Add pasta, sun-dried tomatoes, pine nuts, peas, and 1/2 cup the parmesan cheese.
- Refrigerate until ready to serve.
- Before serving, sprinkle with other 1/2 cup of the cheese.
Cooked pasta tossed in olive oil
Chopped sun-dried tomatoes
Mixing mayo, spinach, pesto, basil, salt, pepper, lemon juice & red pepper flakes