Penne with Spicy Italian Sausage, Cream, Tomatoes, and Peas
Ingredients
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4 links spicy Italian sausage
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1 pound dried penne
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Extra-virgin olive oil
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1 medium onion, chopped
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4 cloves garlic, peeled and chopped
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1 28-ounce can crushed San Marzano tomatoes
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1/4 cup torn fresh basil leaves
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Kosher salt and freshly ground black pepper
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1 cup heavy whipping cream
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2 cups peas, blanched
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1/2 cup grated Parmigiano-Reggiano, plus more for serving
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Fresh basil leaves, for garnish
Directions
1.
Preheat oven to 350 degrees F. Place the sausages in a roasting pan and roast in the preheated oven for 12 to 15 minutes, until slightly golden and just cooked. Cut sausage at an angle into bite-size pieces.
2.
Place a large pot of salted water over high heat and bring to a boil. Drop the pasta into the boiling water and cook until tender yet firm (al dente).
3.
Set a large, heavy-based pot over medium heat and add a 2-count of olive oil (about 2 tablespoons). Add onion and garlic and saute until translucent and fragrant. Add tomatoes and basil; season with salt and pepper. Simmer for 15 minutes, then fold in cream and continue
to simmer until rich and creamy. Add sausage, blanched peas, and Parmigiano-Reggiano. Fold together and cook for 2 to 3 minutes to allow the flavors to come together. Serve topped with a shower of cheese and garnish with basil.
Tip:
To blanch the peas, submerge them into boiling water for 2 1/2 minutes (1 minute for frozen peas), then strain them and plunge them into ice water to stop the cooking process. Strain them again and set aside.
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