Campanelle + Italian Sausage, Peas, and Parmigiano Reggiano Cream Sauce -

Campanelle + Italian Sausage, Peas, and Parmigiano Reggiano Cream Sauce

This Campanelle + Italian Sausage, Peas, and Parmigiano Reggiano Cream Sauce is an easy and delicious Italian recipe. It's one of our favorite meals!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Italian

Keyword: cream sauce, italian sausage, parmesan

Servings: servings

Calories: 759kcal

Ingredients

16 oz. bulk Italian sausage
16 oz. pasta I like campanelle for this dish
1 Tbsp unsalted butter
1 Tbsp olive oil
2-3 cloves roasted garlic sliced
1 cup frozen peas thawed
¼ cup chicken or vegetable stock
1 cup heavy cream
¼ cup grated Parmigiano Reggiano cheese
salt to taste
pepper to taste

Instructions

Break the bulk Italian sausage into small bite-size pieces.
Cook sausage in a fry pan until browned on all sides. (You won't need oil in the pan as the natural fats in the sausage will help it brown nicely.)
Transfer the sausage to a plate and pat dry to remove some of the grease.
In a large sauce pot, boil enough water to cook pasta (Don't forget to generously salt the water--I've heard it said that pasta water should taste like the sea.)
Once water is boiling, cook pasta to desired tenderness. When done, drain pasta, but reserve about 1/2 cup of the pasta water for later.
Meanwhile, melt butter and olive oil in a large saute pan on medium heat.
Once butter is melted, add roasted garlic and cook for 3-4 minutes. (Watch carefully so the garlic does not burn!)
Add peas and chicken/vegetable stock and continue cooking on medium for another 3-4 minutes.
Add heavy cream and cooked Italian sausage. Reduce heat to a low simmer and cook for about 6-7 minutes.
Remove from heat and add cooked pasta and Parmigiano Reggiano. Toss to coat and add small amount of pasta water to adjust thickness of sauce (if necessary).
Salt and pepper to taste.
Top with freshly grated Parmigiano Reggiano and serve hot.

Notes

Roasted garlic is often available in the bulk department at your local deli (with the olives). You can also roast your own garlic--stay tuned as I will be posting this technique soon!

Nutrition