Peas with Italian sausage

Name: Peas with Italian sausage
Ingredients: 2 tablespoons olive oil; 1 medium onion (150 g); 4 small Italian sausages (300 g); 50 ml white wine; 1 can peas (240 g drained); 5 tablespoons tomato paste; 2 garlic cloves; 1 teaspoon Vegeta; 1/4 teaspoon ground pepper; 1 teaspoon sweet paprika; 1/2 teaspoon dried basil

Diverse - Peas with Italian sausage by Cipriana J. - Recipia

Peas with Italian sausage is served warm, with a reduced tomato paste sauce; the peas stay tender but whole. Slices of sausage sit in a pea and sausage dish with onion and garlic, just right for lunch. I eat it with a slice of bread on the side. Preparation: 15 minutes. Cooking: 25 minutes. Total time: 40 minutes. Servings: 2. Approximately 710 kcal and 29 g protein per serving.

Ingredients

2 tablespoons olive oil
1 medium onion (150 g)
4 small Italian sausages (300 g)
50 ml white wine
1 can peas (240 g drained)
5 tablespoons tomato paste
2 garlic cloves
1 teaspoon Vegeta
1/4 teaspoon ground pepper
1 teaspoon sweet paprika
1/2 teaspoon dried basil

Preparation

1. Finely chop the onion and garlic. Cut the sausages into slices about 1 cm thick and drain the peas. 2. Heat the olive oil in a frying pan and cook the onion for 5 minutes, until soft and translucent. 3. Add the sausage slices and cook for 5 minutes, until lightly browned. Pour in the white wine and let it reduce for 3 minutes. 4. Add the drained peas, tomato paste, garlic, Vegeta, pepper, sweet paprika and basil. Simmer uncovered over low heat for 12 minutes, until the onion is soft and the sauce thickens.

Notes

Canned peas vary in how soft they are; choose a can with whole peas and drain them well, otherwise the sauce will thin out. If the peas are already very soft, fold them in carefully at the end so they don't turn to mush. Sometimes the tomato paste leaves the sauce too watery; leave the pan uncovered for another 3 minutes, stirring once. The wine goes into the pan and cooks with everything else; for an alcohol-free version, use 50 ml water. I also put pickles on the table alongside the serving. For a spicy note, you can use spicy Italian sausages instead of regular ones. The dish keeps in a sealed container in the fridge for up to 3 days. When reheating, add 1 tablespoon of water if the sauce has thickened.