Bucatini With Sausage And Peas
|Extra virgin olive oil||2 Tablespoon|
|Hot italian sausage||1⁄2 Pound (Casings Removed)|
|Garlic||2 Clove (10 gm), minced|
|Shallot||1 Small, minced|
|Tomato sauce||2 1⁄2 Cup (40 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Frozen baby peas||1⁄2 Cup (8 tbs)|
|Grated parmigiano reggiano cheese||1⁄2 Cup (8 tbs)|
|Shredded basil||2 Tablespoon|
1. In a large saucepan, heat the olive oil. Add the sausage and cook over moderately high heat, breaking up the meat into small pieces with a wooden spoon, until lightly browned, about 8 minutes. Add the minced garlic and shallot and cook, stirring, until softened, about 2 minutes. Add the tomato sauce and bring to a simmer.
2. Partially cover and cook the sauce over low heat for 30 minutes. Stir in the cream and peas and simmer over low heat for 10 minutes longer. Season with salt.
3. Meanwhile, cook the pasta in boiling salted water until al dente. Drain and return the pasta to the pot. Add the tomato sauce and 1/4 cup of the grated Parmigiano-Reggiano cheese and toss over low heat until the pasta absorbs some of the sauce. Transfer the pasta to bowls, top with the remaining 1/4 cup of grated cheese and the shredded basil and serve. Joe Sponzo make ahead The sauce can be refrigerated for up to 3 days wine Cherry-inflected, earthy Sangiovese.