Spicy sausage and sweet peas gives this pasta great taste. i love campanelle here because they curl around and hold this hearty sauce, but you can use other large pasta shapes; orrechiete, shells, rigatoni- whatever. p.s. this is even better the day after...double the recipe if you like.
1/2 lb. campanelle or shell pasta
1/2 lb. hot italian fennel sausage
2 T. olive oil
1 onion, diced
2 cloves garlic, smashed
32 oz can plum tomatoes, drained and chopped
1 c. sweet frozen peas, thawed
1/2 c. heavy cream
1/2 tsp each: dry oregano, marjoram, thyme
fresh grated parmesan
salt & pepper
Heat olive oil and cook onions & garlic until soft. Squeeze sausage from it's casing and add to pan, breaking up the pieces with a spatula. Now add the tomatoes, herbs, salt, pepper. Cover and simmer on low 15-20 minutes. In a separate large pot, bring salted boil to boil and cook pasta until al dente. Drain and return pasta to pot, keeping a little of the cooking water to coat.
Add the cream and peas to the sauce, stir and cook one minute more, then add sauce to pasta pot. Toss, and serve sprinkled with some fresh grated parmesan. Serves 2.