Speedy Weeknight Pasta with Sausage, Tomatoes, Peas and Herbs

I was doing my impression of Rachel Ray's 30 Minute Meals yesterday.  I had a 1/2 hour to get dinner on the table before picking up my little one and dropping off some of the older ones.  The sauce cooks in the time it takes for the water to come to the boil and cook the pasta. Perfect for weeknight chaos.  I added some red pepper flakes for a bit of a punch and threw in fresh herbs with a very free hand.  The girls liked this.  I was given complements through gobbled mouthfuls such as "this is mad good" and "this is sick" - that means exceptional (who knew?)

4 good quality sweet Italian sausages (skinned and crumbled)
1 onion
2-4 cloves of garlic
A shake of red pepper flakes
salt and pepper
1/2 glass of red wine
1 LARGE jar of your favorite tomato sauce (or homemade is even better)
A generous handful of fresh herbs (parsley, oregano, basil are all good)
1/2 cup heavy cream
1 cup of frozen peas

1, 14.05 oz box of your favorite pasta.

Put a large pan on to boil, cook pasta according to the package directions.

In a large saute pan heat the olive oil. 

Take the sausage out of the skin, crumble into pieces and brown.

As the sausage is browning add the onions, garlic, fresh herbs and red pepper flakes.  Saute until the onions are really soft and turning golden.

Add a 1/2 glass of red wine and let it bubble furiously.

Add the tomato sauce, bring to the boil and turn down to a simmer.

Add the cream and frozen peas, stir well to combine.  Simmer until the peas are cooked through.

Before serving, throw in another handful of chopped fresh herbs and check seasonings.



By this time the pasta should be cooked and drained.  Pour the pasta into the sauce and toss.

Serve with a green salad.