Farfalle With Sausage, Peas And Mushrooms. New Music From Grant Hart.

**Shudder**

Also scary to think of is a world without pasta. Or sausage.

Luckily we don’t have to.

Today’s recipe combines just a few ingredients to yield a rustic and super tasty pasta supper.

Farfalle With Sausage, Peas And Mushrooms

Ingredients:

1/2 cup extra virgin olive oil
1 pound sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Grana Padano or Parmesan cheese

Directions:

1. Cook pasta according to package directions.

2. Meanwhile, in a large sauté pan over high heat, add 2 tablespoons olive oil. Add sausage, breaking any large lumps and cooking until golden brown. Remove meat from pan and set aside.

3. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and sauté for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.

4. Drain pasta in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. Check the seasoning. Turn off heat and add the grated cheese. Stir well and serve.

Serves 6

Recipe from Everyday Italian Cookbook by Giada De Laurentiis