I want to give a hearty thanks to the gang at Mad and Delicacy for sharing this recipe recently. After seeing this delicious and simple dish, I knew I had to make it for one. This pasta dish is perfect for a quick weeknight meal and a budget conscious diner. Originating from Nursia in the central region of Italy – a town well known for scenery, truffles, and sausages – this dish is similar to many regional favorites like Penne Arrabiatta, Pasta all’Amatriciana, Pasta alla Genovese, Pasta Puttanesca, Spaghetti alla Carbonara, and a host of others. Made with just pasta (like penne), Italian sausage, Parmesan cheese, butter, and cream, it definitely is not a diet friendly dish though.  Oh well, you can’t have everything all the time. So here it is… I hope you enjoy it as much as I did!

Prepare the pasta per the package instructions. While the pasta cooks, melt the butter in a large skillet over Medium heat.

Swirl to coat the pan and add the sausage, breaking it as it cooks.

Cook the sausage for 3 to 5 minutes until no longer pink, crumbling it into smaller than bite sized pieces.

Add the cream and stir to combine, bringing it up a simmer.

Cook the cream and sausage mixture for approximately 3 to 4 minutes, reducing and thickening the cream. Remove from the heat. When the pasta is cooked, reserve a cup of the pasta water, and drain. Add the pasta to the sausage and cream mixture, tossing to combine.

Add the cheese and peas, stirring gently to combine.

Serve in a pasta bowl and garnish with parsley and extra cheese, if desired.

Enjoy!