This is quickly becoming one of my favorite and easiest dishes to make.  Not only is it quick and easy, it is super tasty and DH and Baby Checkers love it!  This is another recipe I have taken from Giada de Laurentiis’ book, Everyday Italian.

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Sauceless Pasta with Sausage, Mushrooms, and Peas

Note:  The serving portion here is about 6-8 adults, but I generally try to make about this amount so we have leftovers for the next day and I am not having to cook every night!

Ingredients:

2 tablespoons of olive oil
1 can of peas
1 package of white mushrooms (sliced)
1 package of Italian sausage (I usually buy the sweet Italian chicken sausage since I am not giving LO any spicy food yet)
1 cup of shredded Parmesan cheese
1-2 cloves of minced garlic
1 bag or box of your favorite short pasta (Penne is pictured, but Farfalle also works well)
*Crushed red pepper on individual dishes works well for spice.

Directions:

In a large pot, boil 4-6 quarts of water and add pasta.

In a large heavy skillet, heat oil and cook sausage for 3-4 minutes until brown.  Add mushrooms, peas, and garlic and saute for 3-5 minutes.  Add cooked pasta and stir in parmesan cheese.  Add kosher salt and ground pepper to taste.

*If you like creamier pastas, you can add an over-easy fried egg on top of the dish and mix in.  Delicious!

We usually like to add a salad or vegetables to the side of our main dishes, so this time we roasted some broccolini.  All you need to do is wash and tear the excess leaves off of the stems, drizzle with olive oil, sprinkle kosher salt and pepper on top, throw it in the oven at 350F for about 20 minutes, and voila!  Roasted veggies!

I should really call these posts “meals for dummies” because they truly are so easy to make.  Enjoy!