-
-
My review
Pasta with Peas and Sausage
Elaina
"Delicious and creamy. Something different for pasta."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 611 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Nutrition Facts
Per Serving: 611 calories; 38.2 g fat; 50.2 g carbohydrates; 18.7 g protein; 100 mg cholesterol; 599 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 233311 Ratings
-
-
-
-
-
Most helpful positive review
3/10/2007
yummy LOW FAT sub: white sauce with 1% milk. Heat 2 Tbsp butter, 2 Tbsp of flour and stir on low heat. Add 1 c of milk slowly. It's creamy enough. We also added shrimp at the end and it was...
Most helpful critical review
8/17/2004
I didn't find this recipe to be creamy and I used heavy cream. It was too watery for my taste.
Most helpful
Most positive
Least positive
Newest
3/10/2007
yummy LOW FAT sub: white sauce with 1% milk. Heat 2 Tbsp butter, 2 Tbsp of flour and stir on low heat. Add 1 c of milk slowly. It's creamy enough. We also added shrimp at the end and it was...
4/30/2005
This is one of my favourite recipes to make, but I've made some changes to suit my tastes.<br><br> Instead of sweet sausage (which works great) I used hot italian sausage. The pasta I chose was...
12/1/2006
Very good when followed exactly. Delicious and creamy. To make it more alfredo-like, add the Parmesan cheese to cream sauce before pouring over pasta. Either way, it's delicious!
5/28/2007
Yum. Didn't have cream, so I made a roux using 2 Tbs. fat from mild Italian sausage and 2 Tbs. flour then used milk. It was perfect! And very "creamy".
4/28/2008
This was so good! I did as someone else suggested and after the sausage and peas were ready, added a bit of flour and then milk to thicken it up and cut the fat. I did add some heavy cream a bit...
8/31/2002
Fast, Easy and Delisious! I made this in a pinch! I always have Italian Sausage in the Freezer and I always have Pasta on hand for those nights when I don't feel like "cooking". I was looking fo...
12/11/2014
This dish was neither complex nor difficult but that doesn’t mean it wasn’t incredibly delicious and satisfying. I deviated from the recipe somewhat, deglazing the pan with a good glug of white...
3/18/2011
Very easy, very simple, and VERY tasty! I cut the recipe in half for just myself (with some leftovers for lunches) and added several heavy shakes of Penzey's Aleppo pepper for a bit of "bite". ...