Pasta Salsiccia e Piselli

Method

1. Finely chop one onion.
2. Heat olive oil in a pan over low heat and sauté the onion until golden and slightly caramelized, about 5 minutes.
3. Remove the casing from the sausages and cut them into small pieces.
4. Add the sausage pieces to the pan and brown them together with the onion over low heat.
5. Add the tomato (crushed or passata) and stir for about one minute.
6. Add the peas (fresh or defrosted) and cook for about 10 minutes.
7. Meanwhile, bring a pot of salted water to a boil and cook the pasta (rigatoni) al dente, draining it slightly earlier than usual.
8. Transfer the pasta to the pan with the sauce and toss well, adding a splash of pasta water if needed to loosen.
9. Add grated Parmigiano Reggiano and mix.
10. Serve with extra Parmigiano and optional black pepper or Pecorino Romano.