Bright, herbaceous, and packed with savory depth, this recipe is a springtime twist on a classic comfort dish. Sweet bursts of peas and fresh mint balance the richness of the sausage, while a splash of white wine enhances the sauce with a delicate acidity. Finished with a dusting of cheese, this quick and satisfying meal is perfect for busy weeknights or a casual weekend dinner.
MAKES FOUR-SIX SERVINGS
Heat the olive oil in a large skillet over medium heat, then add the sausage, breaking it up into chunks with a spoon and browning it well. Drain excess fat if needed, leaving about a tablespoon for flavor. Add the garlic to the pan and let it soften but not brown, then add the wine and stir, scraping up the crispy bits of meat.
Bring a pot of generously salted water to a boil. Cook the pasta to one minute under al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
Add the drained pasta to the skillet with the sausage mixture, then add in the peas and 1/2 cup of pasta water, and stir. Let the pasta simmer, stirring occasionally, until the water is absorbed, adding the remaining water as needed until the pasta is cooked to al dente and the sauce clings to the pasta. Taste and adjust seasoning with salt, pepper, and crushed red pepper. Stir in the mint and serve, finishing with grated cheese.
Chef's Note: For an added kick, use hot Italian sausage or a combination of hot and sweet.
Pasta Swaps: This recipe would also work well with Sfoglini Einkorn Ziti, Radiators, or Cascatelli.
