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recipe

Julia Busuttil Nishimura's easy sausage, pea and tomato pasta

ABC Everyday
By Julia Busuttil Nishimura
Prep time
0:10
Cook time
1:00
Skill level
Low
Serves
4
A plate of tomato, sausage and pea spaghetti topped with Parmesan cheese, a cheap and delicious weeknight pasta.
Any Italian pork sausage will work in this recipe, such as pork and fennel.(ABC Everyday: Annika Kafcaloudis)
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This is one of my go-to pasta recipes for during the week, especially during the colder weather.

It leans heavily on pantry and freezer staples like tinned tomatoes, pasta and frozen peas. Sausages are very economical and full of flavour and are one of the best kitchen tricks.

Fry pan of sausage and tomato pasta sauce, frozen peas being thrown in, a weeknight pasta.
Making a double batch? Freeze half before the peas are added.(ABC Everyday: Annika Kafcaloudis )

Tips:

  • I like pork and fennel sausages for this dish, but any Italian-style pork sausage will work well.
  • You can add the frozen peas straight into the sauce, no need to defrost them.
  • Keeping some pasta water is really important to ensure there is enough sauce to finish cooking the pasta. Be sure not to skip this step!
  • This sauce freezes really well  make a double batch and don't add the peas. When you are ready to heat the sauce, simply add the peas before serving.
Fry pan filled with tomato and sausage spaghetti with peas, ready for a weeknight dinner.
Sausages are an economical way to add flavour to this easy pasta.(ABC Everyday: Annika Kafcaloudis)

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Ingredients

Method

  1. 1.In a large frypan, warm the extra virgin olive oil over a low–medium heat and add the shallots with a pinch of salt. Cook for around 15 minutes, or until they are very soft and beginning to colour, stirring often.
  2. 2.Add the sausage meat and break up using the back of a wooden spoon. Cook for 3–4 minutes or until golden.
  3. 3.Pour in the wine and use a wooden spoon to scrape the bottom of the pan. Simmer for 2–3 minutes then add the tomatoes, 400ml of water and oregano. Season to taste and simmer for 25–30 minutes or until slightly thickened.
  4. 4.Add the peas and cook for a further 3–4 minutes until they are tender and bright. Taste to check for seasoning.
  5. 5.Meanwhile, cook the pasta in a large pot of salted water until just before al dente. Drain the pasta, reserving 250ml (1 cup) of the cooking water. Transfer the pasta straight to the pan with sauce set over a medium heat and add enough water to thin out the sauce, as needed. Finish cooking the pasta in the sauce, adding water as needed. Serve immediately with plenty of grated parmigiano reggiano.
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