Penne with Sausage, Mushrooms and Peas

You know how much I love pasta. It's delicious and easy to make. So, it's no surprise that on weekdays, I eat loads of it... I've been asked recently by friends who just learn how to cook, to post more easy and simple recipes and I think this penne pasta with sausage, mushrooms and peas is definitely one of them.

I know, there's nothing revolutionary about this, but does it always have to be? Well, there are times for it, but not on a Monday evening... I don't think so... Not for me anyway. I'm keeping everything simple here, using ordinary ingredients many of us probably already have in our pantry, fridge and freezer, to make a delicious and satisfying supper.

Cook the penne in a big pot of salted boiling water, according to the packet instructions.

Meanwhile, in a skillet big enough to hold all the pasta later, heat a splash of olive oil over medium heat. Squeeze the meat out of three great quality pork sausages and sauté until cooked through, breaking them up using the back of a spoon so it resembles coarse mince. Season with salt and black pepper and add a sprinkle of dried thyme and a pinch of red chilli flakes or however much you like the heat.

Add some thinly sliced chestnuts mushrooms to the skillet and continue cooking until the mushrooms are soft. De-glaze the pan with fragrant Marsala wine and scrape the delicious sticky bits on the skillet. Feel free to use white wine though if that's what you have. Then add to that one of my favourite ingredients from the deep freeze: frozen petite pois. They'll cook in no time. Season again.

Drain the cooked al dente pasta and add to the pan, tossing it around. Coat the pasta well in all the lovely flavours. To that, add some chopped flat leaf parsley and freshly grated Parmesan. Taste and check for seasoning, and I believe it's time to eat.