Fusilli w/Sausage, Peas & Creamy Tomato Sauce
- 2 Tbsp
- olive oil
- 1 c
- yellow onion, finely chopped (or shallots--as an afterthought)
- 1 stick
- minced garlic
- 3/4 lb
- italian sausage, sweet or hot
- 1 (28 oz.) can(s)
- fire-roasted tomatoes
- 2 Tbsp
- plus 1 teaspoon kosher salt, divided
- 2/3 c
- heavy cream
- 12 oz
- fusilli pasta
- 2 c
- frozen green peas, thawed
- 3 oz
- parmesan cheese, finely grated
- fresh basil, shredded, to garnish
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic and cook, stirring, for 1 minute.
Add the sausage and cook, breaking it up with a spoon and stirring, until the sausage is just cooked through, about 5 minutes.
Add the tomatoes and 1 teaspoon of salt.
Bring the mixture to a boil and simmer, stirring occasionally, for 20 minutes. Add the cream and simmer for 2 minutes.
Stir the pasta well and boil the pasta, following the instructions on the back on the package, until almost but not quite al dente.
Drain the pasta, reserving 1 cup of the pasta cooking water, and add it to the skillet, along with the peas and half of the cheese.
Season with salt and pepper, then divide between 4 serving bowls.
Top each portion with some of the remaining cheese and the basil.