Orecchiette con Salciccia e Piselli


1 Pound Orecchiette
1 Pound Italian Sausage, remove casing
1+ cup fresh or frozen peas
1+ cup chicken stock
1 Onion, finely chopped
¼ cup olive oil
salt & pepper to taste
½ cup Parmigiano – Reggiano cheese, grated


In a large skillet over medium heat, sauté the sausage in a little
olive oil, breaking it apart with a fork, until crumbled and lightly
browned. Remove the sausage only, and sauté onion in the
remaining oil. Cook the onion until it is golden brown, and then
add back the sausage. Add chicken stock and peas, cooking
together for a few more minutes. Add salt and pepper to taste.
Meanwhile, cook the pasta until just before al dente. Drain the
pasta, retaining some of the cooking water. Add the pasta to the
sauce, cooking for additional minute. Add some cooking water if
needed. Mix in Parmigiano.
Serve immediately.