Fusilli with Sausage & Peas

Fusilli with Sausage & Peas
  • 4Servings


  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage with fennel, casings removed
  • 1 small onion, finely chopped
  • 2 garlic, chopped
  • Salt and pepper
  • 1 cup chicken stock
  • 1 pound fusilli or cavatappi
  • 1 1/2 cups shelled fresh spring peas or frozen peas, preferably organic, thawed
  • 1 head escarole or green leaf lettuce, coarsely chopped
  • 1/2 cup flat-leaf parsley (a fat handful), chopped
  • 1/4 cup mint leaves (a small handful), chopped
  • 1/2 lemon, juiced (about 2 tbsp.)
  • Grated Pecorino Romano, for serving
  • EVOO, for drizzling


Bring a large pot of water to a boil for the pasta.

In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the sausage and cook, stirring occasionally and breaking up with a spoon, until browned, about 5 minutes. Add the onion and garlic, season with salt and pepper and cook, stirring often, until the vegetables soften, 2 to 3 minutes. Add the stock; simmer until the liquid is reduced by about half, about 5 minutes. Season.

Salt the boiling water, add the pasta and cook to almost al dente. Reserve 1/2 cup of the starchy cooking water, then drain.

Add the peas to the sausage mixture, then add the escarole and cook, stirring often, until wilted, about 2 minutes.

Toss the pasta with the sausage mixture, over medium, adding some of the reserved starchy cooking water if too dry. Stir in the parsley, mint and lemon juice; season. Serve on a platter or in shallow bowls topped with a little grated cheese and drizzled with EVOO.