Pasta with Italian sausage, fennel, and peas
Ingredients
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large frying pan, cooking spoon, cutting board, knife, sieve, large bowl, colander, 2 pots, ladle
Nutrition per serving
Step 1/ 4
- 1 cloves garlic
- 1 shallots
- 225 g Italian sausage
- 1 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
- 200 g paccheri pasta
- 125 ml pasta water (reserved)
- 150 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
- œ 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
- 10 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.
Enjoy your meal!
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