The Red Sauce with Sausage and Peas is one of those sauces that tastes like family and Sunday lunches. Simple, rustic and incredibly flavorful, it’s the perfect dish when you want something hearty that warms the heart.
The savoriness of the sausage pairs wonderfully with the sweetness of the peas, creating a balance of flavors that is impossible to resist. Prepare the bread… wiping the plate clean is mandatory! I love to serve it with rigatoni or orecchiette, what about you? Let me know in the comments!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Slow cooking, Stove
- Cuisine: Italian
- Energy 718.63 (Kcal)
- Carbohydrates 81.39 (g) of which sugars 5.82 (g)
- Proteins 29.79 (g)
- Fat 32.11 (g) of which saturated 1.33 (g)of which unsaturated 1.22 (g)
- Fibers 6.30 (g)
- Sodium 1,280.44 (mg)
Indicative values for a portion of 375 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients – Red Sauce with Sausage and Peas
- 12 oz rigatoni (penne rigate)
- 1 1/4 cup peas (frozen or fresh)
- 2 cups tomato purée (passata)
- 2 oz onion (golden or white, finely chopped (about 1 small onion))
- 3 1/3 tbsp white wine (for deglazing)
- 2 tbsp extra virgin olive oil
- to taste salt (be careful, the sausage is already flavorful!)
- 1/2 glass water (to add if the sauce reduces too much)
- 12 oz sausage
Tools – Red Sauce with Sausage and Peas
- Pot
- Pot for pasta
- Cutting board
Steps – Red Sauce with Sausage and Peas
Look at that steaming pot! The aroma released by the browned sausage combined with the sweetness of the peas is truly irresistible. Ready to get your hands dirty? Here’s how to prepare my Red Sauce with Sausage and Peas step by step.
Preparation Steps:
Preparation:
The Sofrito: Start by finely chopping the onion. In a large saucepan (preferably ceramic or terracotta), warm the extra virgin olive oil and let the onion sweat over low heat until translucent.The Sausage: Take the sausage, remove the casing and roughly break it apart with your hands or a fork. Increase the heat slightly and add it to the sofrito. Let it brown well until it changes color and becomes slightly crispy.
Deglazing and Tomato: Deglaze with the white wine and let the alcohol evaporate completely. At this point, pour in the tomato purée and the peas.
Slow Cooking: Season with salt and pepper, add the water and cover with a lid. Let cook over low heat for about 35-40 minutes, stirring occasionally. Tip: if you see the sauce reducing too quickly, add a ladle of the pasta cooking water to keep it fluid and creamy.
The Final Touch: While the sauce finishes cooking, cook the rigatoni in plenty of salted water. Drain the pasta al dente and toss it directly in the pan with the sauce for one minute so each piece is perfectly coated. Serve immediately hot!
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Storage, Tips & Variations
Storage
You can store the Red Sauce with Sausage and Peas in the refrigerator in an airtight container for up to 2-3 days. If you used fresh (not previously frozen) ingredients, you can also freeze it: it will last about 3 months. I recommend dividing it into single portions so it’s easier to thaw when needed!
Tips and Notes
The Sausage: If you prefer a stronger flavor, you can use fennel-flavored sausage or add a pinch of chili pepper during the sofrito.
The Peas: If you’re using fresh peas, add them together with the tomato. If you’re using canned peas, add them only in the last 10 minutes of cooking to avoid them falling apart.
Creaminess: For an even more enveloping sauce, you can add a tablespoon of soft cheese or cooking cream at the end of cooking, but the classic version remains the most loved!
Variations
“White” Version: You can omit the tomato purée and deglaze with more white wine, adding a ladle of pasta cooking water to create a creamy sauce with the sausage fat.
Forest Touch: Add button mushrooms or dried porcini (previously soaked) together with the sausage for a more autumnal flavor.
