OCC Week Three: Almost Pantry Pasta With Sausage, Tomatoes and Peas

This week's meal was made from ingredients on hand--almost a pantry meal. I whipped it up based on my mood for the evening. The centerpiece was the peas. I wanted to try to get the kids eating more peas (not a common ingredient for us, for no good reason). But we also needed something flavorful and interesting.

Almost Pantry Pasta With Sausage, Tomatoes and Peas
1 1/2 T extra virgin olive oil
1 package chicken with apple sausage, sliced
1 pound pasta (may not use all)
1 1/2 cups peas
1/2 cup sundried tomatoes, chopped
3 T marsala wine
3 T ricotta cheese
Parmesan romano cheese
20 basil leaves, torn or sliced

In a large pot, boil water for pasta. Once water comes to a boil, add salt and pasta. Cook until aldente.
I a large skillet, heat olive oil. Add sliced sausage and cook for 5-10 minutes, until browned. Add sundried tomatoes and peas. Cook for 1-2 minutes. Add marsala wine and deglaze the pan. Simmer for a few minutes to let the marsala works it's magic. Add ricotta cheese and the cooked pasta, including a bit of the pasta water. (We wanted a little sauce so I didn't add all the pasta. You can adjust according to your preference.) Combine and simmer for 3 more minutes. Top with remaining cheese and basil. Serves 4-6.

Review: A hit, mostly. The peas were my motivation and were received with a luke warm reception. For the husband and I the blend of flavors --especially with the hit of marsala richness-- was perfect and the peas were just part of that. The husband would have enjoyed chevre instead of ricotta.

The kids felt the need to pick the peas out, not for any purpose other than the THOUGHT they didn't like them. The flavor is so mild I think a few snuck into their mouths and they lived to tell about it. With a few more tries they may be onboard with the green little balls of goodness.

Super easy and flavorful.