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. 🙂
I am not even joking about how easy this recipe is, and how yummy it is…and its good FOR YOU. Well, its not fried, or cooked in oil, or a pan on the stove…its all roasted and 1/2 of the meal is veggies. 🙂 The only hassle at all with this recipe is chopping vegetables, but if you hate that part – buy them pre-chopped at your grocery store and you’ll fly through this. I only took like 3 pictures because this is such a fast/easy recipe. My son even ate it and he never eats veggies OR meat! #WINNING mom move. I hope you like it as much as my family did.
- 1 package rope sausage (or you can use a package of links). I used Johnsonville – love that brand. Slice the sausage, about 1/4 inch thick.
- 1.5 cups small new potatoes or other small potato variety – cut into halves or quarters (want them to be the size of a quarter or smaller)
- 1.5 cups asparagus chopped into 2 inch pieces
- 2 cups broccoli chopped small
- 1 cup canned corn – drain liquid
- 1 cup chopped red pepper
- 1 tbsp oregano
- 1 tbsp sage
- 1 tbsp thyme
- 2 tsp garlic powder
- 3 tbsp EVOO
- Heat oven to 400 degrees
- In large mixing bowl, add sausage, broccoli, red pepper, asparagus, oregano, thyme, sage, garlic powder 1 tsp pepper, 2 pinches salt and 2 tbsp EVOO. Mix well and place onto foil-lined baking sheet
- In same bowl, add 1 tbsp EVOO, potatoes, pinch of salt and pinch of black pepper. Mix well to coat and place on separate foil-lined baking sheet.
- Place both baking sheets into the oven. Turn timer on for 10 minutes.
- At 10 min flip over the veggie/sausage mix – turning all vegetables & sausage over
- At the same 10 min mark, flip the potatoes as well…and then sprinkle the cup of corn onto the potatoes
- Turn on timer for 3 more minutes. Then remove veggies/sausage. (total cooking time about 13 min)
- Check potatoes for tenderness, if not easy to pierce with fork – return to oven for 3 more minutes at a time until done.
- Mix both trays into large serving bowl – potatoes/corn and sausage/veggie mix
the little potatoes I use
potatoes tossed in oil, salt, pepper ready for oven
veggie and sausage mixed with herbs & olive oil – ready for oven