Lunch or Dinner
550g dry penne pasta (or use another type)
- 3 Italian sausages (pork and fennel flavour)
- 1 onion-very finely chopped
- 2 cloves garlic
- 350g frozen baby peas
- 40ml olive oil
- 1 tsp sugar
- 1/2tsp salt
- 30g butter
- 100ml wine (optional)
- 1 tsp chicken stock powder
- 30g pecorino- grated
- 600ml water
Step by Step Instructions
We’ll start by braising the peas. In a medium pot, add peas, sugar, chicken stock, salt, wine, water and butter.
Bring to a simmer and then slowly cook for 25-30mins. The reduced cooking liquid should just sit above the peas once cooked.
Using a frying pan over a high heat, add olive oil and break the sausages into small pieces using your hands. Don’t use the skin. Toss the sausage pieces and lightly colour for 3-5mins. Remove from the heat and reserve for later. Leave the sausages in the pan.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (10-12mins). Stir the pasta during cooking occasionally to help prevent them sticking to each other. Once cooked drain in a colander.
Heat up the frying pan of sausage pieces, add the pasta and stir through over a medium heat for 1min.
Add the peas to the pasta and while cooking over a high heat, stir and cook for 2 mins.
Add pecorino to the pan and toss through. Season to taste and add more olive oil if required.
Add twists of black pepper and serve.
The absolute key to a good pasta is finishing in the cooked pasta in the sauce for 2-3mins. The sauce then absorbs into the pasta through heat and thus improves the overall flavour of the dish.
It’s the Italian way.
Since visiting Italy numerous times over the years, I would never serve a nest of pasta with the sauce in the middle.
This dish can always be made using fresh pasta. Look out for my fresh pasta dough recipe which can be made in advance and frozen until ready to use.
These braised peas can be used in many dishes……as a side dish with roasts, crushed and used as mushy peas, base for fish pie, or as a pasta with prawns or mussels etc tec.
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