Pasta with Sausage, Peas, and Cream Sauce from lauraanddave
Source: lauraanddave’s dad/old family recipe
1 box/pound bowtie pasta
2 lbs Italian sausage, cut into small pieces
1 1/2 cup table cream
1/4 lbs sweet butter
1 clove of garlic, minced
Fresh ground black pepper
1/4 cup chopped fresh parsley
1 cup fresh or frozen sweet peas
1/2 cup grated Romano cheese
Cook pasta and set aside, or cook simultaneously.
Using a frying pan (NOT a Teflon pan), saute the sausage until it is done. Drain the fat, but don’t scrape all the sausage fat off the pan. Put sausage back into pan if you’ve taken it out to drain.
Add the butter (cut into cubes), along with the table cream and garlic.
Simmer on low, stirring as needed, until it thickens into a cream sauce.
Add pepper, peas, and a quick pour of white wine.
When it comes back to a simmer, add parsley and cheese, toss the entire quantity with the pasta.