Pasta with Sausage & Peas

  • 07 Oct - 13 Oct, 2017
  • Mag The Weekly
  • Cookery


· ¾ lb. pasta

· 2tbsp butter

· 3 garlic cloves, minced

· 1½ cups sausages, diced

· 1½ cups frozen peas

· ½ cup cream

· 1 cup of pasta cooking water (reserved from cooking the pasta)

· ½ cup Parmesan cheese, grated

· ½ tsp salt

· ¾ tsp black pepper

· ½ tsp lemon zest


Heat four quarts of water and two tablespoons of salt in a large pot for the pasta. Once the water starts to boil, add the pasta and cook at a rolling boil, uncovered, until cooked through but still a little firm to the bite then drain, reserving a cup of the pasta cooking water. While you are cooking the pasta, heat the butter in a medium skillet on medium heat until melted. Add in the minced garlic and cook for one or two minutes. Stir in the sausages and the frozen peas. Stir in the pasta stock which will help thaw the peas. Stir in cream, Parmesan cheese, salt, pepper and lemon zest. When the pasta is ready, toss it with the sauce in a serving bowl and serve.