Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
You're reading one of recipes available free. Full library with Gastronome.
Melt the butter in a large skillet over medium heat and add the onion and garlic. As the onion begin to brown, add tomatoes with juice. Season to taste with salt and pepper, then simmer about 20 minutes, breaking up the whole tomatoes with a wooden spoon. Meanwhile, prick the sausages and cook gently in the wine in another pan. Remove the sausages from the wine to cool, then strain the wine/pork juice mixture into the tomatoes. Slice the sausages into rounds, removing the casing first if desired. Cook the pasta in abundant salty water, and add the fresh peas to the tomatoes at the same time (if using frozen, wait a few minutes before adding). Shortly before the pasta is done, add the sausage to the sauce to warm through. Drain the pasta, reserving some water, then add to the tomato sauce and toss to coat. Add a little pasta water to moisten, if necessary. Serve immediately.