Farfalle with Sweet Sausage & Peas

Farfalle with Sweet Sausage & Peas

serves 3-4 (can be doubled)

INGREDIENTS:

• 1/2 lb. farfalle or gemelli pasta
• 1/2 large onion, diced
• 2 tablespoons EVOO
• 1 teaspoon crushed red pepper (to taste)
• 1/2 lb. sweet Italian sausage
• 1 cup frozen peas, thawed
• 2 small tomatoes, diced (or 8 oz. cherry tomatoes, sliced in half)
• 1/2 cup shredded Parmesan
• 1/4 white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup reserved pasta water
• kosher salt
• fresh ground black pepper

DIRECTIONS:

1. Cook the pasta in salted water until al dente (according to package directions).  Reserve 1/2 cup pasta water.  Drain pasta and set aside.
2. In a large skillet, heat olive oil over medium-high heat.  Add diced onion and cook for 4-5 minutes.
3. Add crushed red pepper and sausage to the skillet.  Use more or less crushed pepper according to your spice tolerance.  Break up the sausage, cooking for 5 minutes.
4. Lower the heat to medium-low.  Add white wine to deglaze/ scrape up the bottom of the skillet.  Add the peas and tomatoes, cooking for another 2 minutes.  
5. Add pasta, Parmesan, pasta water, salt, and pepper.

-Alyssa