Macaroni with Sausage & Peas
This bright combination of flavors takes macaroni in a deliciously unexpected direction. Feel free to substitute ground beef or lamb if you don’t have sausage, or parsley and/or chives in place of the mint. Use what you’ve got!
INGREDIENTS
MAKES FOUR SERVINGS
- 1 lb. Sfoglini Pasta
- 1 tbsp olive oil
- 1 c Italian sausage, hot or sweet (1-2 sausages)
- 1 clove garlic, minced
- 1/4 c white wine
- 1 c peas, fresh or frozen
- 1 small bunch mint, leaves picked (about 1/4 cup leaves)
- 1/2 tsp red pepper flakes (optional, more if you enjoy heat)
- salt & pepper
- parmesan or pecorino cheese
DIRECTIONS
Cut the sausage out of its casing. Heat the olive oil in a pan, then add the sausage, breaking it up into chunks with a spoon and browning it well. Drain off any excess fat if needed. Add the garlic to the pan and let it soften but not brown, then add the wine and stir, scraping up the crispy bits of meat.
Boil Sfoglini Macaroni according to package instructions, draining it when it’s just shy of al dente and reserving a cup of the pasta water. Toss the pasta with the meat, add the peas and pasta water, and stir until the water is absorbed and the pasta is perfectly cooked. Taste and adjust seasoning, then give it a final toss with the mint and serve. Finish with grated cheese if you like.