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Nutrition Facts
Serving Size 238 g
(Approx. 8 Servings)
Amount Per Serving
Calories 420 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 430 mg 18%
Total Carbohydrate 48 g 16%
Dietary Fiber 2 g 12%
Sugars 3 g
Protein 19 g
Vitamin A 6% Iron 15%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sausage with Peas and Penne
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

16 Oz penne pasta
1 Tbsp extra virgin olive oil
16 Oz Better Than Good Smoked Sausage, diced or sliced thinly
1/4 cup(s) shallots, minced
2 garlic cloves, minced
1/3 cup(s) dry white wine
1 cup(s) fresh peas
1/3 cup(s) Pecorino Romano, grated, plus more as needed
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Instructions

1
Bring a large pot of water to a boil. Cook pasta according to package instructions. Save a 1/2 cup of pasta water then drain off excess water, and set pasta aside.
2
In a large sauté pan add olive oil, sausage, shallots and garlic. Stir-fry for 4 to 5 minutes until shallots and garlic are nicely sweated.
3
Add white wine and bring to a simmer. Allow liquid to reduce by half, then add peas and pasta water. Cook until liquid is sauce consistency.
4
Remove from heat and toss with Pecorino Romano. Season to taste as needed.

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