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Julia Busuttil Nishimura’s easy sausage, pea and tomato pasta

Julia Busuttil Nishimura is a cook, author and teacher. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table. She’s the author of three cookbooks, Ostro, A Year of Simple Family Food and Around the Table. Julia lives in Melbourne with her husband, Nori, and sons, Haruki and Yukito.

1. 1.In a large frypan, warm the extra virgin olive oil over a low–medium heat and add the shallots with a pinch of salt. Cook for around 15 minutes, or until they are very soft and beginning to colour, stirring often.
2. 2.Add the sausage meat and break up using the back of a wooden spoon. Cook for 3–4 minutes or until golden.
3. 3.Pour in the wine and use a wooden spoon to scrape the bottom of the pan. Simmer for 2–3 minutes then add the tomatoes, 400ml of water and oregano. Season to taste and simmer for 25–30 minutes or until slightly thickened.
4. 4.Add the peas and cook for a further 3–4 minutes until they are tender and bright. Taste to check for seasoning.
5. 5.Meanwhile, cook the pasta in a large pot of salted water until just before al dente. Drain the pasta, reserving 250ml (1 cup) of the cooking water. Transfer the pasta straight to the pan with sauce set over a medium heat and add enough water to thin out the sauce, as needed. Finish cooking the pasta in the sauce, adding water as needed. Serve immediately with plenty of grated parmigiano reggiano.

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