Country-Style Pasta with Sausage and Green Peas
Ingredients
2 servings
For the sauce
- Dry-cured smoked sausages 150 g
- Green peas 100 g
- Onion 1
- Hot pepper 1
- Garlic 2-3 cloves
- Dry white wine 50 ml
- Olive oil 2-3 tbsp
- Salt, black pepper to taste
For the pasta
- Short pasta 200 g
- Water for boiling the pasta 2 l
- Salt for boiling the pasta 14 g (7 g per 1 l of water)
For serving
- Basil, Parmesan, olives, pickled pepper to taste
Step-by-step recipe
Sauce
Country-style pasta for breakfast keeps you full until lunch. Usually we make it with store-bought penne or, if there is time, with fresh homemade pasta made from durum wheat flour. We buy dry-cured smoked sausages in casings. The green peas are canned or fresh frozen.
Prepare the ingredients: boil frozen peas for 5-10 mins; drain canned peas. Peel the onion and cut it into thick strips. Peel the casings off the sausages and cut them into large pieces, so they clearly stand out in the finished dish. Peel the garlic cloves and flatten them with the flat of a knife, and cut the fresh “chili” into strips.
Flavor the oil: heat the olive oil in a frying pan over medium heat and fry the garlic with the “chili” strips until the garlic turns golden. You can discard the hot pepper along with the garlic after frying, or save it to garnish the finished dish.
Fry the onion in the flavored olive oil until golden.
Add the sausages and fry with the onion for 3-4 minutes, stirring constantly. Then add the green peas, salt lightly and season with freshly ground black pepper.
Simmer with wine: pour in the dry white wine, bring it to a boil, then cover the pan and simmer the vegetables and sausages over low heat for 10 mins. If you like, at this point you can add a little tomato: the flesh of fresh or canned tomatoes, or a quarter cup of good tomato juice. Then remove the lid, raise the heat slightly and cook until the liquid has almost completely evaporated, which takes a few minutes.
Pasta
The sauce takes no longer to make than it takes to boil the pasta, so it is convenient to put the pasta water on the heat while the sausages are simmering.
Boil the pasta until al dente. Bring 2 l of water to a boil in a pot, add salt (14 g, which is 7 g per 1 l) and add the pasta. The package states how long the pasta takes to cook. Fresh homemade pasta cooks in 4-5 mins. Drain the cooked pasta in a colander.
Combine the pasta with the sauce: add it to the pan, stir and keep it with the sauce under the lid over low heat for a few minutes, and the country-style pasta is ready.
Serving
Divide the pasta among plates. If you like, add a handful of fresh basil leaves or garnish with a sprig of greens, as you prefer. Top with grated or shaved Parmesan, olives and pickled “chili”. Serve the pasta hot.
Instead of peas, you can use green beans, which turns out great. Instead of sausages, smoked bacon or any soft-filled dry-cured sausage will do. Someone told me it was excellent with fried pork belly, so you can try that too.
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Calories and macros
785 kcal
Serving ≈ 410 g
- Protein26 g14% of kcal
- Fat36 g42% of kcal
- Carbs83 g44% of kcal
100 g192 kcalProtein 6.4 gFat 8.7 gCarbs 20.3 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.