This is all you need, a package of sweet Italian chicken sausage, a jar of marinara sauce (or make your own if you prefer homemade), a bag of frozen peas and pasta of your choice – we chose gluten free brown rice fusilli, but use whatever floats your boat.
Heat a large pot of boiling water to cook the pasta, while the pasta is boiling you can assemble rest of the meal. Heat a a large skillet over medium-high heat. Removes casings from sausage and add the sausage to the skillet, use a sharp edge spatula to break up the sausage as it browns. Brown the sausage for about 10 minutes, add marinara and peas and cook for an additional 5 minutes. Drain pasta and spoon the sauce over the top. Garnish with cheese, optional but really not an option!! Easy 15-20 minute weeknight meal DONE!
- 1 lb brown rice pasta (we used fusilli)
- 1 lb sweet Italian chicken sausage
- 2 C frozen peas
- 1 jar pasta sauce (we prefer Victoria by White Linen)
- grated pecorino romano or parmesan cheese (optional)
- Fill a large stockpot with water, generously salt and bring to a boil. Once water is boiling add the pasta and cook according to package instructions.
- Heat a large skillet with deep sides over medium-high heat. Remove casings on sausage by cutting a knife down the middle of each sausage and removing the insides, discarding the casings. Place the meat of the sausage in the skillet. Using a sharp edge spatula, break up the sausage as it browns. Brown the sausage for approximately 10 minutes. Add frozen peas and marinara sauce and cook for an additional 5 minutes until the peas are cooked and warmed.
- Drain pasta and place in a large serving bowl, top with sauce, sausage and peas. If desired, sprinkle with romano or parmesan cheese to serve.
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