• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound rotelle (or fusilli)
  • 1 onion, finely chopped
  • 1/4 cup olive oil
  • 12 ounces mild Italian sausage, de-cased
  • 10 ounces fresh (or frozen) peas (optional)
  • 1 cup heavy cream
  • Fresh ground black pepper, to taste
  • Salt, to taste
  • Parmigiano cheese, freshly grated

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  1. In a large skillet over medium heat, sauté the onion in olive oil until translucent. Add the sausage and break apart with a fork. Cook until lightly golden. Add the cream, salt and pepper. Let simmer for a few minutes and then add the peas.
  2. Bring a large pot of salted water to a boil. Cook the pasta until al dente (2 minutes less than the package recommends.) Drain and add to the sausage mixture. Stir together over medium heat for a minute. Serve immediately with a generous sprinkle of Parmigiano.