[5 ingredients | 10 minutes]
pasta with sausages & crushed peas
When I was little frozen peas were my arch enemy. I just detested them – mostly for the texture but also a little with the flavour. These day’s I don’t mind a few peas but still get a little fearful of the frozen variety. The trick I’ve found is to avoid boiling them and to saute instead.
I LOVE this pasta. The sweet crushed peas make it feel healthy enough that you don’t need a salad as well and the sausages give it a lovely richness that is very satisfying.
To keep it under 10 minutes you’ll need to boil the water for the pasta quickly and choose a pasta that cooks in about 8 minutes or less. I used casserecci but any short pasta will work well.
The secret here is using the best quality pork sausages you can find.
350g (3/4lb) short pasta
4 pork & garlic sausages
250g (1/2lb) frozen peas
1 bunch mint, leaves picked
2 large handfuls grated parmesan cheese + extra to serve
Bring a large saucepan salted water to the boil and cook pasta according to the packet directions.
Meanwhile heat 3T olive oil in a large frying pan over a high heat. Remove sausage skins and crumble them into the pan. Cook stirring frequently until browned all over. Add peas and continue to cook, squashing down the peas to roughly crush them. When the peas have warmed through toss through mint and remove from the heat.
Drain pasta and keep a cup of the cooking water aside. Toss pasta through the sausage mix with the Parmesan. If it looks a little dry add some of the cooking water.
Taste and season and serve with extra cheese passed separately.
now that’s a Masterchef looking dish. i’ve never thought of poaching sausages first but makes a lot of sense too. and i like the idea of crumble & pan fry. great ideas. thanks for sharing :-)
My dad is a big fan of poaching sausages in beer before grilling. It’s difficult to part with the beer, but does add a nice flavor to the sausage.
This pasta dish looks fantastic! I actually love peas. I must make this.
My vote is for baking. Just roll them in a little seasoned flour and pop them in the oven for an hour or so. I don’t think they are too dry using this method. After all a sausage is really just an excuse to eat more homemade tomato sauce :)
My favourite sausage recipe is a pasta sauce from the River Cafe – Italian sausagemeat cooked with lots of wine, rosemary and chilli.. Not a 10 minute option – but something you can cook on a lazy home day and freeze portions of! Mind you, the kids find it hard to go past Toad in the Hole with lashings of onion gravy! Hadn’t thought of poaching sausages though.. sounds intriguing. Will give it a shot! And peas – well, I LOVE them. I mean the only thing better than peas is more peas. Magic.
I love your blog.
Wow. Thanks for the article. My dad is an amazing sausage maker and eater as well. Knowing these several ways of cooking sausage is really useful.
poaching in beer – I love it laurel – but can see the dilemma about sacrificing the beer.
heather – very good point about the tomato sauce excuse.
you’re river cafe recipe sounds lovely claire. I love that you think the only thing better than peas is more peas – my Dad has a similar saying but it’s about gin.
lucky you having a dad who makes sausages bigjobsboard. I wish my dad was that talented.
love this blog & learning a lot from you & how you communicate your passion for food by the way you shoot it … 2bethicalfood.com
Love the sausage suggestions! But, please, please listen to Hoges. Nothing easier than throwing a kilo of whole, raw prawns on the hotplate. Wait ’til they just turn pink, serve with garlic mayo and lemon and watch the vultures descend. Sweet, sticky and easy, peasy. Love your blog!
Hello Jules! Love the site and your recipes look amazing! I’d love to feature this recipe on my site http://www.canigettherecipe.com with full links and credit back to your site if you are keen. Please let me know! Sincerely,
hi cari –
please go ahead and use the recipe
caro – you do have a point about raw prawns – they sound delicious
Can you comment any more on slice and fry. Do you put water or oil? How much? Is it easy to slice it without it falling apart? Thanks.
I find most sausages are fine to slice and fry, although some fall apart but it adds to the rustic charm! fry in a few tablespoons olive oil usually works
Thanks so much!
I tried this recipe this evening for dinner mainly because it was a pasta dish without a tomato-based sauce. I have no problem with those sauces, but the acidity bothers my partner. I was a little skeptical because, I, too, am no lover of green peas, but I’m working on incorporating more veggies in the diet–they’re necessary.
I usually poach my sausages whole without the casings–and it’s much easier to remove the casings when the sausage is cold; they retain their shape better. Basically, I followed your recipe with a few adjustments (had to use what I had on hand–I had shredded mozzarella, penne rigate, regular Italian pork sausage–I usually have Italian turkey sausage, meant to add a little garlic and completely forgot), but it was a hit! I loved it! I also had some Italian bread with sage butter. (Good thing, we have leftovers!) I thought my partner would fuss about the mint, but he didn’t. We paired it with a Dr. Loosen’s Riesling and we were quite pleased with our meal.
I think I’ll try this out on our “boys” when they come for dinner one Wednesday night. “Boys” because they’re grown men, but they’re always going to be “the boys” to us. If they like it, I’ll spring it on some guests.
thanks for sharing sharon
so glad you enjoyed!
Hi Jules – finding your website has been a blessing! I made the pork & peas tonight and it was delicious!
Just wanted to let you know that the link to your baked eggs also goes to the chorizo and peppers.
Glad you enjoyed Helen
And thanks for spotting the link problem- all fixed now
poach the sausages in beer then fry, then use the beer to make the gravy.
no waste, lovely taste.
love it charlie!
thanks for the inspiration
Neat! i’ve learned alot from this blog and speaking of sausages, until today everything i knew about sausages is from hot doggeria game http://papasgames.us/ thanks huge, love this blog!
What kinda Irishman calls them bangers… That’s considered treason in some counties! ;)
We’ve corrupted him Liam!