| 13 | 20 | 471 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 6 |
| 341 gm | Pasta, Campanelle, dry |
| 3 sausage | Sausage, frankfurter, chicken (chopped) |
| 1 medium | Tomato (chopped) |
| 454 gm | Frozen green peas |
| 1 medium shallot(s) | Shallots (peeled, chopped) |
| 1 1/2 cup | Chicken broth (stock) |
| 2 from 2 lemons | Lemon juice |
| 4 tbsp | Extra virgin olive oil (plus extra for cooking) |
| 2 tbsp | Extra virgin olive oil (for pasta) |
| 10 leaf | Sage, fresh |
| 1/4 cup | Parmigiano-Reggiano (to taste) |
| 1/2 tsp | Crushed red pepper (to taste) |
| 1 dash | Salt and pepper |
1. In a small saute pan over medium heat, heat 1 tablespoon of olive oil. Add sage and stir until crispy, about a minute or so. Immediately remove to a paper towel to let rest.
2. Bring a large saucepan of water to boil. Add pasta and cook until just tender. Drain immediately, toss with 1/8 cup of the olive oil, return to pan and cover.
3. Meanwhile, heat a large saucepan over medium-high heat. Quickly sear sausage pieces, stirring, about 3 minutes.
4. Add peas and shallot and cook for one minute. Add tomatoes, stir and pour in chicken stock, lemon juice and 4 tablespoons of olive oil.
5. Raise heat until liquid simmers, then lower heat and let simmer for 2 minutes.
6. Toss pasta with sausage mixture and top with Parmigiana-Reggiano cheese, crushed red pepper for spicy and salt and pepper to taste.
7. Divide between serving plates and garnish with crispy sage.
| Fruit | 0.2 |
| Grain | 2.1 |
| Meat | 0.3 |
| Meat Alternative | 0.7 |
| Vegetables | 1.4 |
