I really love making weeknight spring pasta dishes lately, and my fiance loves them as well. There isn’t anything better than shallots and garlic cooked in wine in my opinion. The pops of peas in this dish remind me of springtime, and the goat cheese with the sausage is just divine. I do recommend using large shells for this dish, since it will hold the sauce, peas, and sausage nicely. 

You will need:

Olive oil

8 oz spicy Italian Sausage in bulk (if you get links, make sure to take them out of the casing)

2 shallots minced

3 cloves garlic minced

1 (4.5) oz tube tomato paste 

½ cup dry white wine

Chopped calabrian chilis to taste (optional)

1 lb large shells

2 oz mild goat cheese (a large spoonful)

¼ cup heavy cream

1 cup frozen peas

½ cup freshly grated pecorino & additional for serving

I begin by salting my water and bringing it to a boil. Meanwhile, add oil to coat a large saute pan and heat until hot. Add in sausage and brown (the browned bits are where all the flavor comes from!) Break it up with the back of your spoon. Next, toss in your minced shallots and garlic to the same pan and cook until soft and translucent. Add in your chiles and tomato paste and cook until your tomato paste forms a nice fond and darkens in color (about 3 minutes). Deglaze with wine and let it reduce slightly, then turn your heat to low. Drop in your pasta and cook to al dente. While your pasta cooks, finish the sauce by adding in goat cheese and a few splashes of pasta water to help melt the cheese into your sauce. This is going to give it a nice velvety texture that you get at most restaurants. Stir in cream and season with salt and pepper. Turn heat to low as the pasta finishes. Drain your pasta and add to the pan with the sauce. Stir in cheese with some more pasta water to form a creamy, emulsified sauce. Fold in your peas and garnish with grated cheese and black pepper. Enjoy!