I made this dish the other night for the family dinner, and we loved it. I hope you love it, too.

🌶️Ingredients
EVOO, as needed
1 lb raw mild Italian pork sausage
1 small onion, diced
4 garlic cloves, finely chopped
1 lb Pappardelle
1 tbsp tomato paste
2 tbsp Calabrian Chili
1/4 cup roasted red peppers
½ cup white wine
1/2 cup chicken broth
1/4cup heavy cream
1/4 cup frozen peas
2 tbsp chopped fresh parsley
½ cup freshly grated pecorino romano cheese
Freshly cracked black pepper and kosher salt as needed

🌶️Directions
Bring a large pot of heavily salted water to a boil.
Meanwhile, heat a stainless steel sauté pan over medium-high heat. Once hot, add olive oil and onion and cook until translucent. Add sausage and break it into smaller pieces; add minced garlic mixed and season with a pinch of salt and pepper. Add Calabrian chili and red peppers and cook the sausage until browned, about 5 minutes. Add tomato paste and wine, cook until wine evaporates; add chicken broth and mix. Cover and cook on low heat for 5 minutes. In the meantime, cook the pasta “al dente” according to the bag’s instructions. When the sausage mix is ready, add the peas and the heavy cream, mix until well combined, add pecorino romano, and set aside.
Add the pasta right back to the sauce and toss to combine. Serve and garnish with pecorino and Italian parsley. Enjoy! 💫🍷