Cream Sauce with Sausage and Peas
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 4 to 6 (Makes enough to sauce 1 lb of pasta)
Ingredients
1 pound hot or mild Italian sausage, casings removed and meat crumbled1 tablespoon olive oil ½ medium onion, chopped fine1 clove garlic, minced½ teaspoon red pepper flakes ⅓ cup white wine ¾ cup low-sodium chicken broth 1 cup heavy cream 2 tablespoons additional heavy cream 2 cups fresh peas or frozen peas½ cup finely grated Parmesan cheese
Instructions
- Brown sausage in large skillet over medium heat, 6 to 8 minutes. Using slotted spoon, transfer sausage to plate lined with paper towels. Pour off grease in pan. Add oil and heat over medium heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add wine and simmer until almost evaporated, 1 to 3 minutes. Add broth and 1 cup cream; simmer until sauce reaches consistency of light cream, 6 to 9 minutes. Stir in peas and sausage and cook until flavors meld, about 2 minutes. Remove from heat, stir in cheese, and season with salt and pepper.
- Toss sauce and remaining 2 tablespoons cream with cooked pasta and serve.
Yield
Serves 4 to 6 (Makes enough to sauce 1 lb of pasta)Ingredients
1 pound hot or mild Italian sausage, casings removed and meat crumbled
1 tablespoon olive oil
½ medium onion, chopped fine
1 clove garlic, minced
½ teaspoon red pepper flakes
⅓ cup white wine
¾ cup low-sodium chicken broth
1 cup heavy cream
2 tablespoons additional heavy cream
2 cups fresh peas or frozen peas
½ cup finely grated Parmesan cheese
Ingredients
1 pound hot or mild Italian sausage, casings removed and meat crumbled
1 tablespoon olive oil
½ medium onion, chopped fine
1 clove garlic, minced
½ teaspoon red pepper flakes
⅓ cup white wine
¾ cup low-sodium chicken broth
1 cup heavy cream
2 tablespoons additional heavy cream
2 cups fresh peas or frozen peas
½ cup finely grated Parmesan cheese
Ingredients
1 pound hot or mild Italian sausage, casings removed and meat crumbled
1 tablespoon olive oil
½ medium onion, chopped fine
1 clove garlic, minced
½ teaspoon red pepper flakes
⅓ cup white wine
¾ cup low-sodium chicken broth
1 cup heavy cream
2 tablespoons additional heavy cream
2 cups fresh peas or frozen peas
½ cup finely grated Parmesan cheese
Why This Recipe Works
For super-flavorful Cream Sauce with Sausage and Peas, we prepared the sauce in the same pan used to brown the sausage to capitalize on the browned bits left behind by the meat. To remove the bite of alcohol, we cooked the wine down until almost evaporated. Cooking the peas in the sauce until just tender minimized dishes and cut down on cleanup.
Instructions
- Brown sausage in large skillet over medium heat, 6 to 8 minutes. Using slotted spoon, transfer sausage to plate lined with paper towels. Pour off grease in pan. Add oil and heat over medium heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add wine and simmer until almost evaporated, 1 to 3 minutes. Add broth and 1 cup cream; simmer until sauce reaches consistency of light cream, 6 to 9 minutes. Stir in peas and sausage and cook until flavors meld, about 2 minutes. Remove from heat, stir in cheese, and season with salt and pepper.
- Toss sauce and remaining 2 tablespoons cream with cooked pasta and serve.
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