This is a one-skillet weeknight meal which can be prepared in about 20 minutes.
Ingredients
- 1 pound cooked short pasta, such a Penne, Rotini, Cavatelli, etc
- 1 pound sweet Italian sausage, casings removed
- 12 oz frozen peas
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1 cup whole milk
- 1/4 cup grated parmesan cheese, or to taste
- 1/2 teaspoon red pepper flake
- salt and pepper to taste
Directions
Heat a large skillet over medium high heat. Saute chopped onion in butter until tender and translucent but not browned, about 5 minutes. Add minced garlic and red pepper flakes, and saute until aromatic, about 1 minute.
Add uncased sausage to the pan and saute until well browned. Add frozen peas and combine well, simmering until peas are thawed but still firm.
Slowly add milk, stirring constantly until combined and starting to bubble. Add grated parmesan cheese and stir until thickened. (Note: if the sauce does not thicken, combine one egg yolk with 2 tablespoons of warm water, and and slowly add to the mixture for a more carbonara like sauce.)
Add salt and fresh cracked black pepper to taste.