I'm sad to report that this pasta dish used up the last jar of my homemade tomato sauce. Next year, I will have to make a double batch. The recipe is adapted from the very energetic Jamie Oliver, who inspires me with his fresh, carefree approach to cooking. I have never tried a recipe of his that I didn't like, and as always, there is room for improvisation. Use what you have, what is seasonal, and serve it with confidence and flair, and you will be virtually guaranteed success in the kitchen.
Pasta with Peas and Sausage Meatballs
Cook one pound of fusilli according to package directions. Meanwhile, heat one jar of your favorite tomato sauce (homemade is great as is TJ's Organic Tomato Basil Marinara, or Rao's for a splurge). Heat a large skillet over medium high heat. Pour in about 1 T of olive oil and when hot, squeeze out from its casing plops of one pound of Italian sausage into the pan, forming mini meatballs (about the size of a walnut is good). They shouldn't look round and perfect, we are going for a rustic look. Brown meatballs on all sides and continue to saute until cooked through, about 5-7 minutes. When the pasta is done pour it into a large bowl and toss with enough of the hot marinara sauce to moisten. Dump 1 C freshly shelled peas into the boiling pasta water and cook until they return to the surface, which should take less than 30 seconds. Pour pasta out onto a platter, top with meatballs, blanched peas, fresh basil leaves and Parmesan cheese. Serve immediately.