Peas and Cheese Pasta

from the kitchen of Chef Paul Prudhomme

Makes 6 servings

1/4 cup olive oil
1/2 pound CHEF PAUL PRUDHOMME’S Andouille Smoked Sausage, diced into 1/2-inch pieces
1-3/4 cups onions, chopped
2 tablespoons all-purpose flour
2 tablespoons CHEF PAUL PRUDHOMME’S Herbal Pizza and Pasta Magic
1 cup white wine
2-1/2 cups chicken stock
1/2 pound frozen green peas
1/2 cup grated Romano cheese
3 tablespoons unsalted butter
2 tablespoons parsley, chopped
1-1/2 pounds rotelli pasta, cooked
how to prepare
In a skillet, combine the oil, andouille and onions over high heat.  Cook, stirring frequently until onions are lightly browned, about 9 minutes.  Add flour and the Herbal Pizza & Pasta Magic.

Stir constantly until flour is dissolved and turns a light tan color, about 2 minutes.  Add the wine and stir in until flour is dissolved, about 2 minutes.

Add the stock and stir well.  Bring to a boil, stirring frequently.  Reduce heat to medium and simmer for 5 minutes.  Add the peas and stir in gently.  Continue to simmer for an additional 5 minutes.  Add the Romano cheese.

Cook, stirring constantly, until the cheese is melted and combined, about 2 minutes.  Add the butter and stir in until melted and combined.

Add the pasta and parsley.  Toss until the pasta is evenly coated and heated through, about 3 minutes.  Serve immediately.

Copyright © 2011 by Paul Prudhomme