Garganelli con Salciccia e Piselli (Sausage and Peas)

45 minutes
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  • Total Time: 45 minutes
  • Yield: 4-6 1x

Ingredients

  • 1 pound garganelli (or penne)
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 12 ounces sweet Italian sausage
  • 1 28 ounce can peeled Italian tomatoes
  • 3/4 cup heavy cream
  • 1 cup peas, fresh or frozen
  • Salt, to taste
  • Ground black pepper, to taste
  • Parmigiano cheese, grated

Instructions

  1. In a large skillet over medium heat, sauté the onions in the olive oil until they begin to soften. Remove the sausage from its case and add to the onion, breaking the sausage apart with a fork. Cook the sausage and onions until the onions are golden. Puree the tomatoes in a blender or food processor, and add to the sausage mixture. Add salt and pepper to taste. Cook over low heat for about 30 minutes until reduced, and then add the cream. Cook for an additional 5 minutes until further reduced. Add the peas and mix well.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Drain the pasta and add it to the tomato mixture. Stir together over low heat for about a minute. Serve immediately with a sprinkle of Parmigiano.

Ed's Review

"Stay away from the wine and the women."  I once knew a kid whose father constantly gave him that advice, which was meant to get his son to do nothing but study.  At that time, I didn't even really know what wine and women were, but somehow I already knew that I disliked Puritans. Fast forward to the fabulous Fabio Paparelli, photographer of today's Sunday Pasta recipe. Once the owner of a chic wine shop on Via Giulia in Rome, and now a fashion photographer in New York City, Fabio, needless to say, has stayed away from neither the wine nor the women. And as a proud Roman, he knows his pasta too. All of this Fabio fabulousness makes him the perfect photographer for "Sunday Pasta, The Cookbook." That's right, Fabio has just shot loads of fabulous photos for the upcoming Sunday Pasta cookbook. A long process of editing and and formatting and printing, the Sunday Pasta cookbook can be yours in about 60 to 90 days. Email me to reserve a copy (or 10) today!  (Hint: It will make a great gift.) Until then, enjoy the following bowl of garganelli con piselli e salciccia. Buon Appetito! Ed Garrubbo p.s. Check out our wine pairings to complement this dish.  

2 thoughts on “Garganelli con Salciccia e Piselli (Sausage and Peas)”

  1. How do I email you for one copy of the your cookbook coming out soon. No email address for you just this “Leave a comment”.

    Reply
  2. Aha! Fabio Paparelli is the talent behind this irresistibly delicious photo. A cookbook! I will buy 1 or 2 or more. Such great recipes. With such delightful commentary.

    Buona fortuna on this exciting venture.
    Andrea

    Reply

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