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Dad's favorite creamy baked pea and sausage pasta
Roberta Di Rosa

Baked Pasta with Crumbled Sausage in a Pea and Parmesan Cream

A fast and simple baked pasta dish featuring crumbled sausage and a creamy pea and Parmesan sauce.
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Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cup canned peas 240g; divided (1 cup for the cream, 1/2 cup for the pan)
  • 2 medium sausages
  • 1/2 golden onion
  • 280 g pasta
  • 1 1/2 cup grated Parmesan cheese almost 90 g; divided (1 cup for the cream, 1/2 cup for topping)
  • 1 cup smoked mozzarella 100g; chopped and drained (or traditional mozzarella)
  • to taste black pepper
  • as needed water for boiling pasta
  • 1 cup boiling water starchy pasta water for the cream
  • to taste salt coarse salt for pasta, pinch for cream, to taste for sausage

Method
 

  1. Boil water in a large pot with enough to reserve starchy pasta water for the cream.
  2. Slice onion; brown with crumbled sausages and 1/2 cup peas for 5 to 10 minutes. Turn off heat; season with salt and black pepper to taste.
  3. Preheat fan oven to 350°F (180°C). Blend 1 cup canned peas, 1 cup Parmesan, and 1 cup boiling water until creamy. Add a pinch of salt and black pepper.
  4. Salt boiling water with coarse salt. Cook pasta for half the package time until al dente. Do not drain; transfer with a skimmer to sausage pan, keeping heat off.
  5. Mix in chopped, drained smoked mozzarella and pea cream until creamy.
  6. Spread evenly in a casserole; top with remaining 1/2 cup Parmesan.
  7. Bake 25 minutes until crispy.

Notes

Dipending on which igredients you bought, check carefully for salt: Italian sausages and cheese are pretty salty, so you might not need salt at all. American and Canadian onces are not the same, so check the salt every step of the recipe before adding it. Steps 3 and 4 are likely happening together.
Total time: 45 mins.