Pasta with Italian sausage, fennel, and peas

Based on 18 ratings
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Ruby

Editor at Kitchen Stories

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
450 g paccheri pasta
400 g Italian sausage
2 tsp fennel seeds
300 g peas (fresh, shelled)
2 cloves garlic
shallots
1 tbsp tomato paste
250 ml pasta water (reserved)
20 g Parmesan cheese (grated)
salt
pepper
olive oil for serving
Parmesan cheese for serving
red wine for serving
ice cubes (optional)
Metric
Imperial

Utensils

  • large frying pan
  • cooking spoon
  • cutting board
  • knife
  • sieve
  • large bowl
  • colander
  • 2 pots
  • ladle

Nutrition per serving

Cal
844
Protein
38 g
Fat
36 g
Carb
88 g
  • Step 1/4

    Peel and finely mince the garlic and shallots. Remove sausage meat from casing and chop roughly or crumble. Heat a large frying pan over medium heat, add Italian sausage meat and fry for approx. 5 min. Add the fennel seeds and cook gently until the fat renders and the meat browns, approx. 10 min.
    • 2 cloves garlic
    • shallots
    • 450 g Italian sausage
    • 2 tsp fennel seeds
    • large frying pan
    • cooking spoon
    • cutting board
    • knife

    Peel and finely mince the garlic and shallots. Remove sausage meat from casing and chop roughly or crumble. Heat a large frying pan over medium heat, add Italian sausage meat and fry for approx. 5 min. Add the fennel seeds and cook gently until the fat renders and the meat browns, approx. 10 min.

  • Step 2/4

    Cook pasta in a large pot with salted boiling water according to packet instructions, or until al dente. Reserve some of the pasta cooking water, then drain the pasta and set aside. Bring a second pot of water to the boil, and blanch fresh peas for approx. 2 min. Transfer immediately to a sieve placed in an ice bath or run under cold water to ensure the peas keep their color.
    • 400 g paccheri pasta
    • 250 ml pasta water (reserved)
    • 300 g peas
    • salt
    • ice cubes
    • sieve
    • large bowl
    • colander
    • 2 pots
    • ladle

    Cook pasta in a large pot with salted boiling water according to packet instructions, or until al dente. Reserve some of the pasta cooking water, then drain the pasta and set aside. Bring a second pot of water to the boil, and blanch fresh peas for approx. 2 min. Transfer immediately to a sieve placed in an ice bath or run under cold water to ensure the peas keep their color.

  • Step 3/4

    Add the crushed garlic and shallots to the frying pan and let cook a further approx. 5 min. Deglaze the pan with some of the pasta cooking water, add the tomato paste, and stir well. Bring the sauce to a bubble, then add the peas and cook approx. 4 min. Season with salt and pepper according to taste.
    • 1 tbsp tomato paste
    • salt
    • pepper

    Add the crushed garlic and shallots to the frying pan and let cook a further approx. 5 min. Deglaze the pan with some of the pasta cooking water, add the tomato paste, and stir well. Bring the sauce to a bubble, then add the peas and cook approx. 4 min. Season with salt and pepper according to taste.

  • Step 4/4

    Add the drained pasta to the sauce along with the grated Parmesan cheese, a drizzle of olive oil, and stir to combine. Serve with extra Parmesan cheese, if desired, and pair the dish with a glass of red wine.
    • 20 g Parmesan cheese
    • olive oil for serving (optional)
    • Parmesan cheese for serving
    • red wine for serving

    Add the drained pasta to the sauce along with the grated Parmesan cheese, a drizzle of olive oil, and stir to combine. Serve with extra Parmesan cheese, if desired, and pair the dish with a glass of red wine.