Creamy Short Pasta with Sausage and Green Peas

Ingredients:

• 300g short pasta (penne, rigatoni, or fusilli)
• 200ml heavy cream (or cooking cream)
• 150g fresh or frozen peas (piselli)
• 250g Italian sausage (casings removed and crumbled)
• 2 garlic cloves (finely minced)
• 2 tbsp extra virgin olive oil
• Salt (to taste, and for pasta water)
• Water (to cook the pasta)
• Freshly ground black pepper (to taste)
• Optional: 50g grated Parmesan cheese and fresh parsley (chopped)

Instructions:

1. Boil Pasta:
   Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the short pasta until al dente, following the package instructions. Reserve ½ cup of pasta water before draining.

2. Sauté Garlic and Sausage:
   In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the crumbled sausage and cook until browned and fully cooked (5-7 minutes).

3. Add Peas 
   Stir in the peas. Cook for 2-3 minutes, allowing the peas to soften and to infuse their flavor into the dish.

4. Make the Creamy Sauce:
   Lower the heat to medium-low. Pour in the cream and stir well to combine with the sausage and peas. Season with salt and freshly ground black pepper to taste. Let the sauce simmer gently for 2-3 minutes.

5. Combine Pasta and Sauce:
   Add the cooked pasta to the skillet and toss to coat evenly in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

6. Garnish and Serve:
   Remove from heat, sprinkle with Parmesan cheese and parsley if desired, and serve immediately.