Pasta with Sausage, Peas and Mushrooms

Here is the recipe for a tasty pasta dish with sausage, peas, and mushrooms, with an Italian twist:

Ingredients

• 320 g of pasta (penne, rigatoni, or another shape that holds the sauce well)
• 200 g of sausage (preferably pork)
• 150 g of peas (fresh or frozen)
• 250 g of mushrooms (champignon or porcini are great)
• 1 small onion
• 2 cloves of garlic
• 100 ml of white wine
• Extra virgin olive oil as needed
• Salt and pepper as needed
• grated parmesan cheese (optional)
• A handful of chopped parsley (optional)

Preparation

1. Begin by cleaning the mushrooms with a damp cloth. Cut them into slices that are not too thick.

2. Remove the casing from the sausage and crumble it.

3. Finely chop the onion and garlic.

4. In a large pan, heat a drizzle of olive oil and add the chopped onion and garlic. Fry until they become transparent.

5. Add the crumbled sausage and cook until it takes on color, then deglaze with the white wine and let the alcohol evaporate.

6. Introduce the mushrooms into the pan and cook until they are softened.

7. Add the peas, which can also be used frozen, and cook with a pinch of salt and pepper until they are tender.

8. In the meantime, boil water for the pasta. When it comes to a boil, salt the water and cook the pasta al dente, following the instructions on the package.

9. Drain the pasta and pour it into the pan with the sausage, peas, and mushroom sauce. Stir everything together on high heat for a minute to blend the ingredients well.

10. If you like, add a handful of chopped parsley and serve immediately with a sprinkling of grated parmesan cheese.

Note: If you do not have all the ingredients, you can make variations, such as using ham or bacon instead of sausage, or adding cream to make the sauce creamier.

Curiosity

The dish lends itself to numerous regional variations in Italy. For example, in central Italy, it is common to enrich this type of pasta with a touch of cream for a richer and more enveloping flavor!