Pasta with salsiccia, peas and cream
Recipe for creamy pasta with salsiccia, cream and peas - simple and delicious.
Servings 4 servings
Calories 925kcal
Ingredients
- 300 g salsiccia sausagemeat (or whole salsiccia sausages)
- 400 g pasta
- 1 shallot, finely chopped
- 3-4 cloves garlic, grated or crushed
- 1 pinch chilli flakes
- 100 ml water
- 1/2 chicken stock cube
- 200 ml whipping cream (38% fat)
- 50 g parmesan, finely grated
- 1 lemon, juice and finely grated zest
- 300 g frozen peas, defrosted
- 1/2 bunch chives, finely chopped
- Salt and freshly ground pepper
- Oil
- Pasta water, if needed
Instructions
- If you are using whole salsiccia sausages, start by slitting the casings open and scraping out the meat. Chop it roughly or crumble it between your fingers.
- Heat a frying pan over a medium heat and brown the sausagemeat in a splash of oil for just under 5 minutes. Meanwhile, put the pasta on to cook and cook it to just under al dente, following the packet instructions.
- Add the shallot and garlic to the pan, sprinkle over a few chilli flakes and keep frying until the shallot is soft and translucent.
- Pour in the water, add the stock cube and the cream, and let the sauce simmer while the pasta finishes cooking.
- Stir the parmesan into the sauce together with the lemon zest, and season to taste with freshly squeezed lemon juice, salt and freshly ground pepper.
- Toss the pasta, peas and chives into the sauce and let it simmer until the pasta is al dente and the sauce clings to the pasta. Adjust the consistency with a little pasta water if needed.
- Serve with extra parmesan and chives, if you like.
Nutrition
Calories: 925kcal | Carbohydrates: 92g | Protein: 34g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 808mg | Potassium: 722mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1492IU | Vitamin C: 47mg | Calcium: 247mg | Iron: 4mg