Ingredients
- Olive oil, for coating the pan
- 8 oz bulk spicy Italian sausage
- 2 shallots, minced
- 3 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 4.5oz tube tomato paste
- ½ cup dry white wine
- Chopped Calabrian chilis, to taste (I did about 1 tsp)
- 1 lb. medium shells
- 2 oz mild goat cheese
- ¼ cup heavy cream
- 1 cup frozen peas
- ½ cup freshly grated pecorino, plus more for serving
- EVOO, for serving
Instructions
- Bring a large pot of water to a boil over high heat to cook pasta.
- Meanwhile, add oil to coat a large saute pan and heat until hot. Add in sausage and brown, breaking up with the back of your spoon.
- Toss in shallots and garlic and cook until softened and translucent.
- Add chiles and tomato paste and cook until tomato paste begins to darken in color, about 2-3 minutes.
- Deglaze with wine and let reduce slightly. Turn heat to low.
- Season boiling water heavily with salt. Drop in pasta and cook until just under al dente.
- While pasta cooks, finish the sauce. Add in goat cheese, along with a few splashes of pasta water to help melt the cheese into the sauce.
- Stir in cream and season with salt and pepper. Turn heat to low as pasta finishes.
- Drain pasta and add to pan with sauce. Stir in cheese, along with splashes of pasta water to create a creamy, emulsified sauce. Fold in peas.
- Serve garnished with more grated cheese, a drizzle of EVOO and more black pepper, if desired.
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