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Accidental pasta with Italian sausage

35 min • 4 to 6 servings •
David

35 min •     4 to 6 servings•

David

Bowtie pasta with sausage and peas served on a plate, skillet with more pasta in the background on a stove, grated cheese nearby.

I had dinner planned to a tee. I made fried chicken, sweet potato mash and broccoli for my daughter and me, her two play-date buddies and their mother. I didn’t account for the extra guests that turned up, unannounced.

There wasn’t enough for all of us.

I hit the pantry and the fridge. A box of farfalle (shell) pasta, some sweet Italian sausages, and I reckoned I could muster up extra dinner before the chicken got cold.

I ended up eating the pasta. So did the guests. So did the kids.

Anyone for some left over fried chicken?

Ready

  • Farfalle pasta (or pasta of your choice)
  • A couple of shallots, finely chopped
  • A crushed garlic clove or two
  • A handful of Italian sausages (sweet or spicy, I guess)
  • A handful of frozen peas
  • A little white wine (if you have some lying around)
  • Fresh sage, finely sliced or chopped
  • Some cream
  • Grated Parmesan

    • Set

  • Large pasta pot
  • Skillet

    • Go!

  • Prep all your vegetables and de-skin the sausages (run a sharp knife down one side, pull back the skin and scrape out the meat into a bowl).
  • Throw the pasta into the water (should cook in about 11 minutes).
  • Meanwhile, sweat the shallots in a little olive oil.
  • When they are nice and soft throw in the garlic and stir around for a minute or so.
  • Add the sausage and cook for about 5 minutes, stirring as you go.
  • De-glaze the pan with a little white wine.
  • Throw in a handful of peas. Stir.
  • Add a cup or so of cream and a handful of Parmesan.
  • Season and throw in some sage.
  • Drain the pasta and combine with the sauce. Be sure to hold on to a little of the cooking water which you can add to the mix.
  • Serve with a little more sage sprinkled over, some cracked black pepper and more cheese.

    • Recommendations

    When I drain the pasta, I balance a colander on a bowl in the sink. That way I can be sure to collect a little of the cooking water which I return to the dish to loosen the sauce. Maybe it’s something to do with the starch in the water, but it makes a big difference!
    Also, I typically return the pasta to its pot and add a glug of olive oil and a sprinkle of sea salt before adding it to the sauce.

    pasta sausage

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