I love one-pot pasta recipes. This one comes together exceptionally easy even for a one-pot recipe, and since the pasta is cooked in the same pot as everything else, nothing is needed to thicken the sauce -- the starch released from the pasta in cooking and in the final mixing is sufficient. Keep a close eye on the pasta, though. It's very easy to overcook it.

As written, the recipe calls for shells, which is what we used. That said, I think it would be even better with orechiette, since peas sit so perfectly in them.

If using beef sausage, add a bit of olive oil or butter to the pot when cooking the sausages and mushrooms; they won't release nearly as much grease as the pork sausages this recipe is written for.

Pasta with Sausage, Mushrooms, and Peas

Cook's Country

Ingredients

• 450g cremini mushrooms, sliced thin
• 450g hot italian sausage, casings removed
• 2 shallots, chopped
• 3mL table salt
• 5mL black pepper
• 1mL red pepper flakes
• 120mL dry white wine
• 450g dry pasta (shells or orechiette recommended)
• 1.25L water
• 500mL frozen peas
• 240mL fresh basil, chopped
• 120mL freshly grated Parmesan
• 10mL lemon zest

Directions

1. Combine mushrooms, sausage, shallots, salt, pepper, and red pepper flakes in a dutch oven over high heat. Cook, stirring often and breaking up sausages, until mushrooms have released their liquid and liquid has evaporated.
2. Add white wine, deglaze, and continue cooking until wine has cooked off.
3. Stir in pasta and water. Bring to a boil, then reduce heat and simmer, covered, until pasta is cooked al dente. Some liquid will remain in the pot.
4. Remove from heat. Stir in peas, basil, parmesan, and lemon zest. Stir vigorously for 1 minute to thicken sauce further.
5. Serve with additional parmesan.