This was a dish I developed out of necessity in my undergrad days. One night I came home from work, exhausted, grouchy and hungry. Open the fridge and...nothing. I had pasta but no sauce. Just a few odds and ends that accumulate at the end of the week before I hit up the grocery store again. So I cooked up the pasta, threw some ingredients in a skillet and voila! The result was a tasty, satisfying dinner that took under ten minutes to make. This is also delicious with roasted bell peppers, but I find that using long pastas, like fettucine or linguine, aren't the best match. Try farfalle, fusili, penne or fiori for best results.
- 1 pound farfalle pasta
- 5 chicken sausage links, sliced into rounds
- 1 onion, sliced
- 2 cloves garlic, minced
- extra virgin olive oil
- salt and pepper
- 1 cup frozen peas
- grated parmigiano reggiano for sprinkling
In a large pot, bring water to a boil and salt it liberally. Cook the pasta to al dente.
In the meantime, heat some extra virgin olive oil in a medium-large skillet over medium heat. Add onions and allow them to caramelize, adding more oil as needed. Once the onions are soft and golden-brown in color, add the sausage rounds. Cook until browned on both sides and heated through. Add the peas, salt and pepper and toss over heat until the peas are soft.
Drain the pasta and add it to the skillet. Toss the ingredients together. Serve with a sprinkle of grated parmesean.