Spaghetti With Sausages And Peas Recipe
Ingredients
| Spaghetti | 1 pound | |
| Sweet italian sausages | 3/4 pound | |
| 1/2 cup olive or vegetable oil | ||
| Dried rosemary | 1/2 Teaspoon, crumbled | |
| 1/2 cup chopped green onions | ||
| Frozen peas package | 1 | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Parmesan cheese | 1/8 Cup (16 tbs), grated | |
Directions
1. Cook the spaghetti according to package directions.
2. Meanwhile, bring about 1 inch of water to a boil in a 2-quart saucepan. Prick the sausages in several places with a fork, drop them into the boiling water, and cook, uncovered, for 5 minutes. Drain.
3. Heat the oil in a 12-inch skillet over moderate heat. Gut the sausages into 1/4-inch slices, add them to the skillet, and cook, stirring frequently, for 5 minutes, or until browned.
4. Add the rosemary, green onions, and peas, cover, and cook for 4 minutes. Raise the heat to moderately high, add the wine, and boil for 3 minutes. Stir in the butter and cheese until melted. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet.
2. Meanwhile, bring about 1 inch of water to a boil in a 2-quart saucepan. Prick the sausages in several places with a fork, drop them into the boiling water, and cook, uncovered, for 5 minutes. Drain.
3. Heat the oil in a 12-inch skillet over moderate heat. Gut the sausages into 1/4-inch slices, add them to the skillet, and cook, stirring frequently, for 5 minutes, or until browned.
4. Add the rosemary, green onions, and peas, cover, and cook for 4 minutes. Raise the heat to moderately high, add the wine, and boil for 3 minutes. Stir in the butter and cheese until melted. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet.
Chef
