Cut the onion into half rings. Sausages for pasta are recommended to be cut into cubes, circles, cubes or straws. If there are no semi-smoked sausages, then buy regular sausages or ham and fry them well.
Tomatoes for cooking tomato sauce absolutely any will do - juicy or meaty. Excess liquid will evaporate during cooking. Cut the tomatoes into wedges (peeling is not necessary), and hot peppers- ringlets. Remove the partitions and seeds from the pepper, otherwise they will give a very hot spiciness in the sauce.
Heat up in a frying pan vegetable oil and add chopped onion. At the same time, place a separate pot for cooking pasta on the stove, and pour water into it. Salt the water and bring to a boil. Now add the pasta and cook as directed on the package. Do not forget to stir the onion - it should not burn.
Throw sausages to lightly fried onions. Fry them over low heat for three to four minutes. While they are fried, grind the peppers and tomatoes in a blender until smooth. Then pour into the pan with sausages and onions. Bring the sauce to a boil and cook for another 7 minutes until thickened. Add spices. Stir and after 2-3 minutes turn off the heat.
In the finished sauce, put garlic, pressed through a press. Cover and keep the sauce hot. Drain the pasta in a colander and wait for the water to drain. If you decide to rinse the pasta (which is not at all necessary), then boil the water in advance and pour boiling water over it. Shake well, pour olive or any other vegetable oil.
Divide pasta among bowls, add spicy sauce with sausages. Sprinkle with finely chopped herbs and serve immediately.
Note:
As an option, you can also put the pasta in the prepared sauce with sausages, mix well, add greens and spread on plates.
In my opinion, there is no more ingenious gastronomic invention than pasta dishes invented on the Apennine Peninsula. It would seem that there is nothing particularly original in the principles of cooking Italian pasta no, but such a seemingly simple dish has a lot of undeniable advantages. Firstly, most types of pasta are prepared very quickly and without much hassle, which helps to provide the family with delicious homemade food even in conditions of lack of time or loss of energy. Secondly, both children and adults almost without exception adore pasta dishes, so you can keep dozens of types of pasta in your culinary arsenal that will always delight and completely satisfy the whole family to the most fastidious capricious. And thirdly, since the main component of the paste are inexpensive pasta, then there are a lot of budget recipes for every taste and budget. Among the shortcomings of this dish, one can name only high calorie content, but this applies exclusively to pasta sauce and largely depends on the nuances of its preparation.
Today I want to offer you a recipe that is very simple, but at the same time unusually delicious pasta, which will surely please your family, especially its male part. Pasta with sausages and green peas It is prepared quickly and without much hassle, so it can be an excellent option for a delicious and original lunch or dinner even on a weekday. Spicy smoked sausages, fried in a pan, give this pasta a breathtaking flavor that can whet the appetite of even the little ones. Green peas slightly soften the rich meaty spirit inherent in this dish, and give it its light, refreshing and delicate vegetable taste. The deep and rich creamy sauce pairs perfectly with the pasta, making it so soft and juicy that it melts in your mouth.
Pasta with smoked hunting sausages cream sauce- this is a great option for very tasty and nutritious meal which is suitable for any occasion. A family meal after a busy day at work, guests who fell like snow on their heads, dinner for a loved one in a romantic setting - in all cases, this quick and easy-to-cook pasta can come to the rescue. Her saturated creamy taste with bright piquant note smoked meats will not leave indifferent any eater, so keep in mind that your guests and household members may require supplements. Bon Appetit!
Helpful information
How to cook pasta with hunting sausages in a creamy sauce - a very simple and delicious pasta recipe with step by step photos
INGREDIENTS:
- 400 g any pasta
- 250 g smoked sausages
- 120 g green peas (fresh or frozen)
- 200 ml cream 10 - 20%
- 200 g cheese
- 30 g butter
- salt, pepper mixture, ground sweet paprika
COOKING METHOD:
1. In order to cook pasta with hunting sausages in a creamy sauce, you first need to boil any pasta to your taste according to the instructions on the package. Cook pasta in large saucepan in salted water, then drain the water from them and leave in the same pan.
Advice! To prepare the right pasta, it is recommended to cook pasta until “al dente”, that is, cook them for 1 minute less than indicated on the package. In this case, they will retain their shape and elastic consistency, will not boil soft and, when mixed with the sauce, will not turn into porridge.
2. While the pasta is cooking, cut the fragrant smoked sausages into circles. 
Advice! For this dish, both expensive hard cheese such as Parmesan, and budget semi-hard cheese with a sharp or salty taste, like Russian, are suitable.
4. Fry smoked sausages over medium heat for 5 - 7 minutes until browned. There is no need to add oil to the pan, as quite a lot of fat will be rendered from the sausages. 
5. Add green peas to the fried sausages and cook for another 3-5 minutes. If the peas were frozen, then you do not need to defrost them first.
Advice! Although a dish prepared with fresh or frozen peas has a brighter and more pleasant taste, nevertheless, nothing prevents you from using and canned peas. In this case, the peas should not be fried, but added to the pasta at the last stage of cooking.
6. Now you need to start preparing a creamy sauce for pasta with smoked hunting sausages. To do this, in a small saucepan you need to bring the cream to a boil and add spices and butter to them. 
7. Pour the grated cheese into the pan and stir it over low heat until a thick homogeneous mass is obtained. 
8. Pour the cream sauce into the saucepan with pasta and mix everything thoroughly. 
9. Add sausages with green peas and mix gently again. 
Delicious and fragrant pasta with sausages and green peas in a creamy sauce is ready! 
Pasta alla carbonara business card Italy, which has become a classic of haute cuisine, although it was invented in the 20th century. The dish consists of two parts - pasta and sauce. And it is the gravy that distinguishes it from other pastas. Usually it includes bacon or ham, but for carbonara, the recipe with sausage is also a winning one.
Based on it, we offer to cook at home several gourmet dishes worthy of a restaurant menu. It will be very easy with our step by step instructions that will help even a beginner to cope.
So, we take the recipe for pasta carbonara with sausage and, by adding various components, we get several options for a delicious dinner.
Advice: for pasta, buy mini salami. It is more convenient to cut such sausages into medium-sized identical pieces.
Choosing Ingredients for Pasta Carbonara
Traditionally, the composition of the sauce included eggs, cream and guanciale - dry-cured pork cheek. Interestingly, because of the eggs, the gravy is undercooked, it “comes” from the heat of the freshly cooked pasta. The last "notes" adds grated cheese pecorino romano.
It is permissible to replace the cheek with ham, brisket or bacon. Today, a wider range of products is used - carbonara is prepared even with fish and hard-smoked sausages. Vegetarians can use sun-dried tomatoes, mushrooms, zucchini, eggplant, or any other vegetable instead of the meat component.
Pecorino Romano is quite sharp, so it can be “diluted” with half the Parmesan or even replaced with it. lovers savory flavors may use blue cheese or a mixture of several products at once.
For the pasta base of the dish, choose products from hard varieties wheat. Spaghetti is best.
The cream that is included in the sauce can be replaced with milk or sour cream diluted with water.
Important: eggs are used raw, but the use of a stale product can lead to poisoning. Therefore, take only eggs, the quality of which you are 100% sure of.
Pasta with smoked sausage in creamy sauce
Ingredients
Servings: - + 6
- Spaghetti 300 g
- Salami 200 g
- Garlic (cloves) 2 pcs.
- Egg 3 pcs.
- Cream 120 g
- Parmesan 100 g
- Parsley 1 bunch
- Black ground pepper taste
- Allspice ground pepper taste
- Salt to taste
per serving
Calories: 551 kcal
Proteins: 23.08 g
Fats: 30.54 g
Carbohydrates: 45.24 g
30 minutes. Video recipe Print
- caloric content - 603.63 kcal;
- proteins - 26.1 g;
- fats - 31.33 g;
- carbohydrates - 48.22 g.
- spaghetti - 250 g;
- salami - 125 g;
- champignons - 500 g;
- chicken egg - 2 pcs.;
- olive oil - 1.5 tbsp. l.;
- cream - 300 g;
- garlic - 2 cloves;
- parsley - 0.5 bunch;
- parmesan - 100 g;
- white wine - 125 ml;
- salt - to taste;
- pepper - to taste.
- Wash mushrooms and parsley. Peel the garlic.
- Prepare your ingredients ahead of time. Chop the mushrooms into plates, finely chop the greens. Crush the garlic cloves. Thinly slice the sausage and mushrooms. Grate the cheese. You can immediately beat the eggs and put them in the refrigerator.
- Boil the spaghetti in salted water until slightly cooked through. Throw it in a colander.
- While the pasta is cooking, fry the salami and transfer to another container.
- Heat the olive oil in the same skillet. Saute mushrooms for 5 minutes, adding garlic.
- Pour in the wine and cook until the liquid is reduced by half. Wine is needed for flavor, you can skip this step if you don't want to use it.
- Pour cream over mushrooms and sprinkle with parsley. Pepper and salt.
- Connect mushroom sauce with spaghetti. Add sausage. Quickly pour in the beaten eggs. Stir.
- Garnish with cheese when serving. You can put it before, after the eggs, so it will melt better and give the dish a creamy texture.
- caloric content - 591.13 kcal;
- proteins - 87.96 g;
- fats - 37.72 g;
- carbohydrates - 39.63 g.
- smoked sausage or ham - 200 g;
- spaghetti - 200 g;
- hard cheese - 50 g;
- cream - 100 ml;
- cherry tomatoes - 6 pcs.;
- egg (yolk) - 1 pc.;
- onions - 1 pc.;
- olive oil - 30 ml;
- basil - 1 sprig;
- ground black pepper - to taste;
- salt - to taste.
- Rinse the tomatoes, basil, peel the onion. Finely chop the greens. Cut up the sausage. Beat the yolk and grate the cheese.
- Boil pasta until half cooked.
- At this time, saute the onion in oil until golden brown. Then add sausage and fry for a few minutes.
- Drain the pasta into a colander.
- Pour in the cream for the fry. Then add the spaghetti to this sauce. Warm up the dish well. Salt, pepper and remove from heat.
- Enter the yolk. Mix thoroughly. Cut cherry tomatoes in half and add to pasta along with basil. Garnish with grated cheese.
You will have to do everything quickly, so prepare all the ingredients in advance: cut the salami into strips, finely chop the garlic and herbs. Grate the cheese.
Boil water. Salt and leave the spaghetti to boil.
Heat up the pan. It is advisable to take non-stick cookware. Stirring, fry the sausage for 4-5 minutes. Add garlic and cook for 1 more minute.
Whisk the cream and eggs with a fork or whisk.
Throw the spaghetti cooked by that time into a colander. When the water drains, transfer them to a dish.
Sprinkle salami over hot pasta. Next, pour in the egg mixture. Mix.
Add spices and salt to taste. Garnish each serving with herbs.
Pasta with sausage and mushrooms in a creamy sauce
Cooking time: 40 minutes
Servings: 10
The energy value
Ingredients
Step by step cooking
Advice: mushroom paste good for baking in the oven. In this case, take smaller pasta, for example, “feathers”. Boil, pour sauce, sprinkle with cheese and bake until crusty.
Pasta with sausage, tomatoes and cheese in a creamy sauce
Cooking time: 35 minutes
Servings: 6
The energy value
Ingredients
Step by step cooking
How to serve pasta
Such gourmet dish I want to do something special. But, you see, it is difficult to achieve that the paste does not look like regular pasta. Do not worry, such a task is difficult even for experienced chefs.
First, pick up the dishes. These should be medium to large flat plates. Take out the pasta with special tongs or a regular fork and spread it on each dish, giving them the shape of curls. Pay attention to the gravy - spaghetti with sausage should not “sink” in the creamy sauce, spread it closer to the center.
Carefully hook a couple of pieces of salami with a fork and place them on top of the mound of spaghetti. If you are using large plates and they look “empty” even with the pasta spread out, add something. For example, you can cut a cherry tomato and carefully place it along the edge on one side.
Serve pasta with sausage in a creamy sauce immediately after cooking, otherwise the dish will lose its appearance.
Advice: just before serving the pasta, drizzle it olive oil. This will give it an appetizing shine.
With such a dish, you just want to pour yourself and your guests a glass of good wine. This is a very correct desire, because this is how they eat in Italy. But not every drink will be appropriate in this case.
Despite the fact that pasta is very tasty and sometimes unusual, it is considered a “homemade” food. That is why you need to choose simple wines, because carbonara pasta with sausage now gives the most important taste, and nothing should distract from it.
Dry white wines are more suitable for this dish. An interesting contrast to the delicate creamy sauce can be created by choosing something “playful”, like Licuria Sauvignon Blanc. If you added mushrooms to the gravy, feel free to choose a drink made from the Sangiovese grape variety, and you will get the perfect harmony of taste. If your sauce is cheesy and thick, Cabernet Sauvignon or Chardonnay will do.
Pasta with sausage in a creamy sauce is a unique dish that combines sophistication and conciseness. Prepare it according to our step by step recipes even a beginner can try it!
I saw this spaghetti recipe in one video on an Italian website. I don’t know the Italian language, but according to the products and manipulations of the blog owner, everything was clear. And the recipe itself interested me in that all products are placed in water immediately with pasta .And after 5 minutes your dish is ready. A great idea that I wanted to repeat, because this is the most fast way boil spaghetti.
Ingredients:
- Spaghetti - 450 g
- Hunting sausages, thinly sliced - 350 g
- Large onion, thinly sliced - 1 pc.
- Tomatoes - 3 pcs.
- Fresh basil leaves - 2 cups
- Garlic, thinly sliced - 4 cloves
- Salt - to taste
- Freshly ground black pepper - to taste
- Grated cheese - 1 cup
Cooking:
Cut the onion into half rings, cut the cherry tomatoes in half. Garlic slices.
Pour water into a large saucepan and put on medium heat, put the sausage cut into rings, onion, tomatoes, basil, garlic. Season with salt and pepper to taste.
Bring to a boil and add spaghetti. Reduce heat and simmer, uncovered, until the spaghetti is cooked through and has absorbed some of the liquid.
Read the cooking time for spaghetti on your package, it is different for each variety. After the end of the cooking process, drain the remaining liquid. Since I belong to economical housewives and I was sorry to pour out such a delicious rich broth, I put it in the refrigerator and added it to borscht on the second day, and did not regret it, because the smell and fat from smoked sausages only improved it.
The dish smells very tasty, so the experience of Italian cooks was not in vain. Pour grated cheese, pepper and greens into the pan, stir and you can serve.
Now for my observations about the recipe: Italians love everything Al dente, but the onion seemed a bit hard to me, I like it softer.
