Shelly's Recipe

CELLENTANI WITH SAUSAGE AND PEAS

Category: Pasta - Meat

1 box cellentani, cooked al dente, drained
1 medium white onion, diced
2 tbsp extra virgin olive oil
1 pound italian sausage
1/2 cup white wine
1/2 cup tomato paste
2 cups water
to taste salt
to taste black pepper, freshly ground
2 cups frozen peas, thawed
1/2 cup heavy cream
1/2 cup parmigiano reggiano cheese, grated

While pasta is cooking, saute onion in the oil in a large skillet, over medium-high heat for about 4 minutes. Add crumbled sausage to skillet and brown well, about 7 minutes. Deglaze with wine; evaporate well, approximately 2 minutes. Add tomato paste, 2 cups of water, peas, salt, and pepper and reduce until the sauce has thickened, about 17 minutes. Stir in heavy cream, simmer for 2 minutes. Toss cooked pasta with the sauce. Stir in cheese before serving. Serves 4-6