Pasta with Peas and Italian Sausage

Cut the 70 gr Pork Sausage into 1-1 ½ inch chunks.

Cook the 90 gr Penne according to package directions until al dente. Drain and set aside.

Meanwhile, in a large skillet over medium heat, add the ¹/₂ tbsp Olive oil extra virgin and the prepared 70 gr Pork Sausage. Sauté until slightly browned all over.

Add the 40 gr Peas - frozen and 230 gr Tomato Puree to the skillet with the sausage. Season with ¹/₄ tsp Sea Salt and ¹/₂ tsp Black Pepper - Coarsely Ground. Lower the heat to medium-low and simmer for 10-15 minutes, allowing the flavors to meld.

Return the drained 90 gr Penne to its cooking pot. Add the 1 ³/₄ tsp Butter and the tomato-sausage mixture from the skillet.

Mix well to combine all ingredients and serve hot.