Ingredients
Scale
- 1 lb Box of Penne or Rotini pasta ($1.00)
- 1/2 lb Ground Pork Sausage or Italian Sausage ($3.50)
- 1 cup Frozen Sweet Peas ($0.75)
- 2 cloves Garlic, minced ($0.25)
- 1 small Onion, diced ($0.50)
- 1/2 cup Heavy Cream or Whole Milk ($1.00)
- 1/4 cup Grated Parmesan Cheese ($1.50)
- 1 tbsp Vegetable Oil ($0.10)
- Salt and Black Pepper to taste ($0.10)
- Optional: Red pepper flakes for heat
Instructions
- Step 1: Boil the Pasta and Prep
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches “al dente” texture. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. This water is the secret to a smooth sauce later. Drain the rest of the pasta and set it aside. - Step 2: Brown the Sausage and Aromatics
While the pasta boils, heat the vegetable oil in a large skillet over medium-high heat. Add the ground sausage, breaking it apart with a wooden spoon into small crumbles. Once the meat starts to brown, toss in the diced onions. Cook for about 5 minutes until the onions are translucent and the sausage is fully cooked. Stir in the minced garlic and cook for just 60 seconds until fragrant. - Step 3: Build the Sauce and Plating
Turn the heat down to medium-low. Pour in the cream (or milk) and the frozen peas. Stir gently, letting the peas thaw in the warm liquid for 2 minutes. Add the cooked pasta into the skillet along with the parmesan cheese. If the sauce looks too thick, splash in a little bit of that reserved pasta water. Toss everything together until the pasta is coated in a glossy sauce. Season with salt and pepper, then serve immediately in warm bowls.
- Cook Time: 30 minutes