Penne with spicy italian sausage, cream, tomatoes, and peas

My boyfriend and I enjoy pasta, which is a good thing. Pasta is really easy to make so i enjoy making it. I have made this dish a couple times now and it seems to be a hit. I even made it once when I was in Seattle visiting a friend. What I enjoy most about it is that it's very simply. I only had to make it once before I had the thing memorized. I will say one thing, it says to use fresh peas. Which I would normal agree with, but I made it with the frozen peas once. Then I made it with the fresh peas once. I would prefer the frozen, don't know why but it just tasted better to me. I would not recommend canned peas. I've never done it, but it just seems a bit gross. That could be just me, not a fan of canned peas. But here is the recipe and I hope you enjoy it. Happy Cookin.

Tyler Florence/Dinner at my place
Meridith Books



Penne with spicy italian sausage, cream, tomatoes and peas

4 Links spicy italian sausage
1 Pound dried penne
Extra-virgin olive oil
1 Medium onion, chopped
4 Garlic cloves, peeled and chopped
1 28-ounce can crushed San Marzano tomatoes
1/4 Cup torn fresh basil leaves
Kosher salt abd freshly ground black pepper
1 Cup heavy whipping cream
2 Cups peas, blanched
1/2 Cup grated Parmigiano-Reggiano, plus more for serving
Fresh basil leaves, for garnish

Preheat oven to 350 f. Place the sausage 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.
Place a large pot pf 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)
Set 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 flavors to come together. Serve topped with a shower of cheese and garnish with basil.