When one of my personal chef clients requested a pasta dish without marinara sauce and not creamy, this Pasta with Sausage and Peas is the one I developed. It's a lightened up sausage and pasta recipe that's not weighted down with lots of cheese. Packed with loads of delicious flavor, the whole family will love this easy pasta with peas recipe that's ready 30 minutes.
Recipe review
The challenge was real. And I am always up for a challenge. Just as long as the task involves cooking. It was not unlike my daunting homework assignment in 8th grade Home Economics. Prepare a dinner for 4 using $4.25 worth of ground beef, potatoes, and ketchup. What?! Fortunately, my latest mission was not so ingredient and cost restrictive.
The request came from one of my longstanding personal chef clients. "Can you make a super delicious pasta dish that doesn't have a tomato sauce and isn't creamy? Also, it's one that my kids will love as well as my husband and I?"
"I'm up for the challenge." I responded.
I immediately started racking my brain for the perfect pasta recipe. Unlike my Creamy Tomato Pasta or Stuffed Shells, this sausage and pea pasta with no cream checks checked all the boxes of my client's pasta wishes.
Shell pasta is tossed in a light chicken stock based sauce with smoky caramelized onions, Italian sausage and sweet green peas. Parmesan cheese adds lots of rich flavor without making the sauce creamy. This pasta and peas recipe is a winner!
Ingredients for sausage and peas pasta
My take on the traditional pasta and peas recipe (aka pasta e piselli) is super charged with many flavorful ingredients. For complete ingredients and quantities, see the recipe card below.
- shell pasta
- extra virgin olive oil
- onion
- garlic
- sweet Italian sausage
- white wine
- reduced sodium chicken stock
- frozen peas
- Parmesan cheese
- salted butter
- fresh parsley and lemon juice
Substitutions
- Whimsical shell pasta is perfect for catching the little green peas. But substitute your favorite pasta shape in the recipe.
- Do you like to kick your recipes up a notch? Pick up spicy Italian sausage to a fiery edge to your pasta and peas.
- Chardonnay, Pinot Grigio or Sauvignon Blanc are my top choices for which wine to use.
- Not a fan of wine? No problem. Use all chicken broth in the sauce.
How to make pasta with peas and sausage
Even on the busiest of days, this pasta and peas recipe is totally doable. As the shells cook, the sauce is made. Dinner is on the table in about 30 minutes.
Start by cooking the pasta. While it is cooking make the easy sauce. It really is simple. Sauté onions until just barely caramelized. Then add garlic and bite sized pieces of sweet Italian sausage and cook until nice and crispy brown.
The simmered sauce is super silky and rich from buttery Chardonnay, chicken broth and Parmesan cheese. Toss in a bag of frozen peas. They are one of my go to easy and tasty veggies to add a pop of bright green to pasta dishes.
Stir in a knob of butter then the cooked pasta. The sauce just so velvety that it coats each and every pasta shell. Add a big squeeze of lemon juice to brighten everything up.
Sprinkle the whole pan of pasta and peas with fresh parsley and shaved Parmesan cheese. I use a peeler to slice shards of cheese off a big wedge.
This is perfect for those nights when you want a delicious dinner in no time at all.
Amy's top tip
Use a peeler to slice shards off a wedge of Parmesan. A touch that makes sausage and pea pasta look restaurant worthy.
Storage
Any leftovers can be stored in an air tight container (these glass storage ones are what I use) for up to 4 days in the refrigerator. I love reheating some delish pasta for a quick lunch or dinner as it's a no brainer after a busy day. Reheat in the microwave on 60% power for 2 minutes.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Pasta with Sausage and Peas
Ingredients
- 1 pound shell pasta
- 2 tablespoons extra virgin olive oil
- 1 large onion sliced, about 2 cups
- 4 garlic cloves chopped
- 1 pound sweet Italian sausage
- ½ cup white wine
- 2 cups reduced sodium chicken stock
- 1 ½ cups Parmesan cheese divided
- 10 ounces frozen peas
- 2 tablespoons salted butter
- juice of ½ lemon about 2 tablespoons
- 2 tablespoon chopped fresh parsley
Instructions
- Cook the pasta according to the package directions. Drain and set aside.
- While the pasta is cooking, make the sauce. In a large sauté pan over medium heat add the extra virgin olive oil. Add the sliced onions and sauté for about 6 to 8 minutes or until lightly browned. Add the garlic and sauté for 30 seconds.
- Remove the Italian sausage from the casing and add it to the sauté pan. Break the sausage into bite sized pieces with a wooden spatula. Cook the sausage until browned and cooked through, about 5 to 7 minutes.
- Add the white wine to the sauté pan and bring to a boil. Cook for 1 to 2 minutes.
- Add the chicken stock to the sauté pan. Bring to a boil. Then reduce the heat and simmer for 3 to 4 minutes. The liquid should reduce by about one-third.
- Add 1 cup of the Parmesan cheese to the sauce and stir to combine.
- Add the peas and butter to the sauce and cook for 1 to 2 minutes or until the peas are heated and the butter has melted.
- Add the cooked pasta and stir to thoroughly combine it with the sauce.
- Add the lemon juice and stir to combine.
- Serve sprinkled with the parsley and more Parmesan cheese.
Notes
- Whimsical shell pasta is perfect for catching the little green peas. But substitute your favorite pasta shape in the recipe.
- Do you like to kick your recipes up a notch? Pick up spicy Italian sausage to a fiery edge to your pasta and peas.
- Chardonnay, Pinot Grigio or Sauvignon Blanc are my top choices for which wine to use.
- Not a fan of wine? No problem. Use all chicken broth in the sauce.
- Use a peeler to slice shards off a wedge of Parmesan.
- Any leftovers can be stored in an air tight container (these glass storage ones are what I use) for up to 4 days in the refrigerator. I love reheating some delish pasta for a quick lunch or dinner as it's a no brainer after a busy day. Reheat in the microwave on 60% power for 2 minutes.
Nutrition
Di says
I followed the recipe to the T. How come the final result has that much liquid? It's more soupy than saucy.
Amy Casey says
This pasta dish isn't a creamy, saucy one. My best guess is that you didn't reduce the liquid enough. Also, the cheese helps thicken the sauce.
Anne says
Didn't take a picture, but the saucy action on this elevated it WAY beyond the usual casserole. Wonderful and easy.
Amy Casey says
That's awesome Anne! I'm so glad you enjoyed my recipe. This one is a fave when I'm craving pasta without a creamy sauce.
Kiki Bertucci says
This turned out so delicious! I used Sauvignon Blanc, spicy Italian sausage, Campanelle pasta and pecorino Romano cheese because that’s all I had on hand. The flavors together are perfection. Thanks for this, I will be making it for others!
Amy Casey says
Sounds delish! Thanks so much for sharing your modifications to the recipe.
LaKita says
This pasta is so filling, flavorful, and delicious! Love that it is ready in minutes making it the perfect weeknight meal!
Amy Casey says
Thank you LaKita!
Allyssa says
Super loved this recipe, so flavorful and easy to make! Great recipe! Highly recommended!
Amy Casey says
Thanks Allyssa! My personal chef clients love this one.
Colleen says
We loved this pasta dish. I made it with gluten free pasta and it was still delicious. Will make this again!
Anna says
What a delicious meal this was! I love how simple and quick it was to make, and it's just one of these comforting and satisfying meals, perfect to feed the whole family!
Moop Brown says
This pasta seems like a great weeknight meal that is flavorful and tasty and everyone will enjoy.
Katie Crenshaw says
This was such a easy meal to make and it turned out so delicious. I loved the white wine sauce. I will be making again.
Kristina says
This is one of my kids favorite dinners. Since they don't always love peas, sometimes I sub canned green beans and it's delicious. Definitely don't use white "cooking" wine, go for the real stuff! It makes a big difference in flavor.
Enri Lemoine says
I'm a pasta person, and this Italian sausage pasta with peas is my kind of meal. I made it for dinner last nite, and we all love it! Thanks for the recipe and the inspiration. I can't wait to make it again.
Bernice says
This is a mouth watering recipe and it's timely too. I had some of the last summer peas defrosted and wanted to use them up in a pasta dish. My husband and I really enjoyed it for dinner and even had some leftovers for lunch the next day.
Amy Casey says
I bet this dish was tasty with your summer peas. And don't you just love a delicious leftover.