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Ingredients

½ cup olive oil, divided 1 pound Italian sausage, casings removed 1 (10 ounce) package portobello mushrooms, sliced ¾ teaspoon sea salt, or more to taste, divided ¾ teaspoon freshly ground black pepper, divided 1 (10 ounce) package frozen peas, partially thawed 1 (16 ounce) package farfalle (bow-tie) pasta ½ cup Parmesan cheese

Nutrition Info

1026.5 calories carbohydrate: 98.9 g cholesterol: 53.4 mg fat: 54.2 g fiber: 8 g protein: 39.2 g saturatedFat: 13.5 g servingSize: - sodium: 1517.6 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Heat 2 tablespoons olive oil in a large skillet over high heat, cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly, about 5 minutes. Transfer cooked sausage to a plate.
Heat 2 more tablespoons olive oil in the same large skillet over medium heat, cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated, about 8 minutes.
Stir peas into mushroom mixture and cook until peas are warmed, about 2 minutes. Return sausage to mushroom mixture, cook and stir until flavors have blended and sausage is heated, about 3 minutes.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain pasta, reserving 1/2 cup pasta water. Return pasta to pot and stir in sausage-mushroom mixture, cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed, about 5 minutes.
Drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, toss to coat. Add Parmesan cheese, toss to combine.

4 servings

A great sauceless pasta dish that includes meat, a starch, and vegetables all in one dish.