Spaghetti With Sausages And Peas
|Sweet italian sausages||3⁄4 Pound|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, cut into small pieces|
|Grated parmesan cheese||1⁄8 Cup (2 tbs)|
1. Cook the spaghetti according to package directions.
2. Meanwhile, bring about 1 inch of water to a boil in a 2-quart saucepan. Prick the sausages in several places with a fork, drop them into the boiling water, and cook, uncovered, for 5 minutes. Drain.
3. Heat the oil in a 12-inch skillet over moderate heat. Gut the sausages into 1/4-inch slices, add them to the skillet, and cook, stirring frequently, for 5 minutes, or until browned.
4. Add the rosemary, green onions, and peas, cover, and cook for 4 minutes. Raise the heat to moderately high, add the wine, and boil for 3 minutes. Stir in the butter and cheese until melted. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet.