This is the brother pasta to Pea, Pea Shoot, and Ricotta Penne.  One of Z’s birthday presents from the CQ and CK were spicy sausages from a local farm stand and just as A was craving peas, Z was craving pork.  This recipe requires a little more prep than it’s sister penne, but according to Z, it is worth the extra step!

Sausage, Mushrooms and Pea Penne

1/2 lb pasta

1 c peas

1/2 lb mushrooms (1/4 tsp sea salt 1 1/2 tsp pepper)

1 lb spicy sausage

1 c parm

2 tbsp butter

2 tbsp olive oil

Start by boiling water for the pasta (this recipe is for half a pound of pasta because we split the penne with the pea pasta, but it could be doubled easily and is hearty as is).  Before draining the pasta, set aside a cup of pasta water.  Cook the pasta until it is pre-al dente.

Take the sausage out of its casing and fry up in a little olive oil.

Grate the parmesan and set aside.

Boil salted water and cook the peas in it for 3 minutes.

Slice crimini mushrooms thinly and sautee in 2 tbsp of olive oil.  Add the sea salt and pepper (the amount of pepper makes them pretty zippy, but we like it that way!).

Once you have all your mixings, melt the butter and olive oil in a big pan, toss in the peas, sausage and mushrooms and combine.  Then add the pasta and the pasta water.  Add the parmesan right at the end and then take it off the stove and serve.

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