Gigli Piselli
An Italian dish of lily shaped pasta, sausage, onions, and peas. Simple and delicious, about 30 minutes stove to dish.
Servings 6 servings
Ingredients
- 16 oz Gigli or Campanelle pasta
- 2 Tbsp oil
- 1½ lb Italian sausage
- 1 Tbsp unsalted butter
- 1 white onion sliced
- 5 oz shiitake mushrooms sliced
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper
- 1 recipe Alfredo sauce
- 1 cup frozen peas
Instructions
- Bring 4 qt. salted water to a rolling boil. Cook pasta according to instructions in salted water. Drain pasta, then transfer to mixing bowl.
- Meanwhile, heat oil in a skillet over medium-high. Add sausage to skillet to brown, using a spatula to break up sausage. Remove with slotted spoon, and set aside.
- In the same skillet, sauté onions and mushrooms - seasoned with salt, black pepper, and red pepper - until they begin to caramelize. Transfer onion/mushroom mixture [and any remaining pan juices] to the same bowl as the sausage.
- Meanwhile, make the Alfredo sauce.
- Add sausage, onion, and mushroom mixture to pasta and toss to combine. Fold in frozen peas - the residual heat from the pasta and sausage will cook the peas to perfection. Fold in Alfredo sauce to coat thoroughly.
Notes
If you have access to fresh picked peas, by all means use them. Otherwise, you can't get any fresher than the frozen packaged variety!
If you noticed, I used 2 Tbsp of butter in the video. Life is too short to skimp on butter...but also, this is not medical advice. This is entertainment. (This recipe might not even taste all that good).