Noelle Scaggs's Pasta Primavera

With spicy chili flakes, savory chicken sausage, and a little acidity from white wine, this pasta is sure to get some hands clapping.
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Noelle-scaggs-pasta

Recipe by Noelle Scaggs of Fitz and the Tantrums

Active time: 25 Minutes

Total time: 25 Minutes

Serves: 4

Ingredients

  • 2 tbsp. olive oil

  • 1 lb. fresh sweet Italian chicken sausages

  • 1 lb. spaghetti

  • 2 cups chopped white onion

  • 4 cloves garlic, chopped

  • 4 tsp. dried basil   

  • 4 tsp. dried oregano   

  • 1 tsp. crushed red pepper   

  • 1 cup white wine   

  • 1 cup frozen peas

  • 1/4 cup walnut oil

  • 1 cup grated Parmesan   

Preparation

1. Bring a large pot of water to a boil for the pasta. In a large skillet, heat the olive oil over medium. Add the sausages. Cook until browned, about 4 minutes per side. Transfer to a cutting board and let rest for a few minutes. Reserve the skillet with the drippings.

2. Salt the boiling water and add the pasta. Cook until al dente. Drain the pasta.

3. While the pasta cooks, cut the sausages into 1/2-inch rounds. (They won’t be fully cooked.) Heat the same skillet over medium. Add the onion. Cook, stirring often, until it begins to soften, about 1 minute. Add the garlic, basil, oregano, and crushed red pepper; season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the wine. Cook, stirring occasionally, until slightly reduced, about 1 minute. Add the sliced sausage and peas. Cover and cook, stirring occasionally, until the sausage is cooked through and the peas are tender, about 4 minutes.

4. Remove the skillet from heat. Mix in the spaghetti. Divide among plates. Drizzle with the walnut oil. Top with some of the cheese and pass the remaining cheese at the table.