10 Ounces Frozen Peas
½ Medium Yellow Onion , chopped
2 Tablespoons Butter
½ Pound Italian Sausage, crumbled
1 Cup Water
1 Pound Farfalle
½ Cup Heavy Cream
1/3 Cup Freshly Grated Parmigiano – Reggianno
DirectionsFill a pot with water and bring to a boil to cook pasta.
Sauté onion in butter until it turns golden, about 5 minutes.
Add crumbled sausage to onion and continue to cook just until it begins brown.
Add peas, season with salt and pepper, stir well, and add 1 cup of water. Cover and simmer
until peas are tender.
Cook pasta in boiling salted water until al dente.
While pasta is cooking, add cream to the sauce and cook until it has reduced.
When pasta is al dente, drain and toss with sausage sauce and parmigiano – reggianno.