Sausage and Pea Pasta Recipe
If you are looking for a comforting yet vibrant dish that comes together quickly, this Sausage and Pea Pasta Recipe is about to become your new favorite go-to. Each forkful bursts with the savory goodness of sweet Italian sausage, the fresh pop of peas, and a creamy tomato sauce that feels like a warm hug on a plate. The mix of textures and flavors is balanced perfectly by the tender orecchiette pasta, making it a meal that’s both satisfying and delightfully fresh. Whether you’re whipping up a weeknight dinner or entertaining friends, this dish delivers on taste and ease every time.
Ingredients You’ll Need
These ingredients may be simple, but they each play a key role in creating the perfect harmony of flavors and textures in this Sausage and Pea Pasta Recipe. From the richness of the sausage to the brightness of the peas, every item contributes something special.
- Dry orecchiette pasta (1 pound): Chosen for its cup-like shape to hold the sauce beautifully, but any short pasta will do.
- Extra virgin olive oil (2 tablespoons): Adds a silky richness and helps soften the onions and sausage.
- Sweet onion (1 small, finely diced): Provides a mild, sweet base flavor that complements the sausage.
- Garlic (2 cloves, minced): Aromatic and essential for that lovely savory depth in the sauce.
- Sweet Italian sausage links (1 pound, removed from casings): The star protein, offering spice and juiciness.
- Dried oregano (½ teaspoon): Offers a subtle herbal note that enhances the overall sauce.
- Crushed red pepper flakes (â…› teaspoon): Just enough heat to wake up your taste buds without overpowering.
- Salt and freshly ground black pepper (to taste): To season perfectly throughout every step.
- Diced tomatoes (1 can, 15 ounces, undrained): Adds acidity and a luscious tomato base for the sauce.
- Low-sodium chicken broth (½ cup): Helps create a flavorful, slightly thinner sauce that clings well to the pasta.
- Frozen sweet baby peas (¾ cup, thawed): Bursts of sweetness and vibrant green color that brighten the dish.
- Heavy cream (â…“ cup): Creates a luxuriously creamy finish that balances the acidity of the tomatoes.
- Freshly grated Parmesan cheese (for serving): Adds a salty, nutty topping that ties all the flavors together.
How to Make Sausage and Pea Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cooking the orecchiette until al dente not only ensures the perfect bite but also helps the pasta hold onto the sauce beautifully. Follow package instructions closely, then drain and set aside, saving a little pasta water just in case you want to loosen the sauce later.
Step 2: Brown the Sausage and Sauté the Vegetables
While the pasta cooks, heat your olive oil in a large nonstick skillet over medium-high heat. Toss in the finely diced onion and the sausage removed from its casing. Use a wooden spoon to break the sausage into small, bite-sized pieces as it cooks. This step allows the sausage to brown evenly and release its juicy flavor. In about four minutes, the onions should soften and the sausage should be cooked through with no pink visible. Stir in the garlic and cook for just about 20 seconds until fragrant, then carefully drain off any excess fat to keep things balanced. Season with oregano, crushed red pepper flakes, salt, and black pepper — this seasoning blend is what gives the sauce that signature punch.
Step 3: Simmer the Sauce
Pour in the diced tomatoes with their juices alongside the chicken broth. Lower the heat to a gentle simmer and let everything cook together for around five minutes. This allows the sauce to thicken just enough to cling to the pasta rather than running off. The savory base is now coming to life, blending the sausage’s richness with the bright acidity of the tomatoes.
Step 4: Add Peas and Cream
Next, fold in your thawed peas and heavy cream, stirring gently to combine. The peas introduce pops of sweetness and vibrant color, while the cream rounds everything out into a luscious, silky sauce. Warm this mixture through over low heat, so it’s perfectly heated without boiling, preserving the peas’ bright flavor and texture.
Step 5: Combine Pasta and Sauce
Finally, return the drained pasta to the pot and pour in the sausage and pea sauce. Toss everything together until every piece of pasta is coated, using a ladle if needed to scoop and mix thoroughly. Serve immediately in shallow bowls with a generous sprinkle of freshly grated Parmesan cheese to finish. This last touch adds a salty, nutty flavor that perfectly complements the creamy sauce and hearty sausage.
How to Serve Sausage and Pea Pasta Recipe
Garnishes
Adding a little something extra on top can truly elevate this dish. Try a few shavings of Parmesan for added nuttiness or a handful of chopped fresh basil or parsley for a pop of freshness and greenery. A light drizzle of good quality extra virgin olive oil can give it a subtle shine and boost the flavors even more.
Side Dishes
To round out your meal, a simple crisp green salad with a tangy vinaigrette pairs beautifully. Garlic bread or a crusty artisan loaf is also a wonderful accompaniment for sopping up every last bit of the creamy sauce. If you want to add a veggie side, roasted asparagus or sautéed spinach work wonderfully, keeping the meal balanced and vibrant.
Creative Ways to Present
For a fun twist at your next dinner party, serve this Sausage and Pea Pasta Recipe in individual shallow bowls, garnished with fresh herbs and Parmesan, and accompany it with small ramekins of extra chili flakes and cheese. Alternatively, try plating it over a bed of lightly sautéed greens or even stuffing the mixture into hollowed-out bell peppers for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (and trust me, you might!), place the pasta in an airtight container and refrigerate. It will stay fresh for up to 3 days. The flavors often meld beautifully overnight, making the next-day meal even tastier.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers if needed. Use a freezer-safe container and seal it tightly. It will keep well for up to 2 months. When freezing, consider leaving out the cream and adding it fresh upon reheating to keep texture and flavor at their peak.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce if it’s thickened too much. Avoid microwaving at high heat as that can dry out the dish and toughen the sausage. Stir often and heat until warmed through and silky once again.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! While sweet Italian sausage is traditional here, you can substitute with spicy Italian sausage, chicken sausage, or even a plant-based sausage. Just adjust seasoning to balance the flavors.
What pasta can I substitute if I don’t have orecchiette?
Any short pasta like penne, rigatoni, or farfalle will work wonderfully. The key is to choose a shape that holds onto the sauce well.
Can I make this recipe dairy-free?
Yes! Simply swap the heavy cream for a coconut cream or a cashew cream, and use a nutritional yeast topping instead of Parmesan to keep it creamy and flavorful.
Is it possible to prepare this recipe for a crowd?
Definitely! The Sausage and Pea Pasta Recipe scales up easily. Just increase the ingredient amounts proportionally and cook pasta and sauce in batches if needed to maintain quality.
What’s the best way to thaw frozen peas quickly?
Running the peas under warm water or briefly microwaving them will thaw them quickly without losing their sweet flavor or bright color.
Final Thoughts
This Sausage and Pea Pasta Recipe is one of those rare finds that feels special without requiring hours in the kitchen. It’s cozy, colorful, and packed with flavor in every bite, making it a true crowd-pleaser. I hope you enjoy making and sharing it with friends and family as much as I do. Trust me, once you try it, it’s going to be a staple in your recipe rotation!
Print
Sausage and Pea Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A quick and flavorful sausage and pea pasta recipe featuring tender orecchiette pasta combined with sautéed sweet Italian sausage, sweet peas, and a creamy tomato sauce, perfect for a comforting weeknight dinner.
Ingredients
Pasta
- 1 pound dry orecchiette pasta (or short pasta of your choice)
Sauce and Sausage Mixture
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, finely diced
- 2 cloves garlic, minced
- 1 pound sweet Italian sausage links, casings removed
- ½ teaspoon dried oregano
- â…› teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 (15 ounce) can diced tomatoes, undrained
- ½ cup low-sodium chicken broth
- ¾ cup frozen sweet baby peas, thawed
- â…“ cup heavy cream
- Freshly grated Parmesan cheese, for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente. Once cooked, drain and set aside.
- Brown Sausage and Sauté Vegetables: While the pasta cooks, heat extra virgin olive oil in a large nonstick skillet over medium-high heat. Add the finely diced sweet onion and the Italian sausage (casings removed). Break the sausage into small pieces using a wooden spoon and sauté until the sausage is no longer pink and the onions have softened, approximately 4 minutes. Add minced garlic and cook for about 20 seconds until fragrant. Drain off any excess fat from the skillet. Season the mixture with dried oregano, crushed red pepper flakes, salt, and freshly ground black pepper.
- Simmer Sauce: Stir in the canned diced tomatoes with their liquid and the low-sodium chicken broth into the skillet. Reduce the heat to a gentle simmer and cook for about 5 minutes to allow the sauce to thicken slightly and meld flavors.
- Add Peas and Cream: Add the thawed sweet baby peas and pour in the heavy cream. Stir the mixture well and warm through gently to incorporate all ingredients evenly.
- Combine and Serve: Add the drained pasta back into the pot or skillet. Toss well to combine the pasta with the sausage and creamy tomato-pea sauce. Serve immediately in shallow bowls with a generous sprinkle of freshly grated Parmesan cheese on top.
Notes
- Use short pasta like orecchiette to hold the sauce well, but any short pasta such as penne or rigatoni works.
- For a spicier version, increase the crushed red pepper flakes to taste.
- Make sure to drain excess fat after browning the sausage to avoid a greasy sauce.
- Thaw the peas beforehand to avoid adding excess water to the sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
