Cavatelli pasta in meat sauce with green peas

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 raw hot Italian sausages, casings removed (about 280 g)
• 1 small onion, finely chopped
• 3 tablespoons tomato paste
• 2 tsp chopped fresh rosemary
• 0.5 cups dry red wine
• 450 g cavatelli pasta
• 1 cup frozen green peas
• 2 tbsp chopped fresh parsley
• 0.5 cup grated Pecorino Romano cheese + extra for serving

Preparation:

1. Bring a large saucepan of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and add the onion. Cook, breaking up the sausage with a wooden spoon, until the onion softens, about 8 minutes. Increase the heat to medium-high and cook, stirring occasionally, until the sausage and onion are browned, about 2 minutes.
2. Push the meat mixture to the sides of the pan and add the tomato paste to the center. Cook, stirring, until the tomato paste darkens, 1-2 minutes. Add the rosemary, then stir the tomato paste into the sausage and onion. Pour in the wine and bring to a boil. Cook until the wine has reduced by half, about 2 minutes. Add 1.5 cups of boiling water and bring the sauce to a simmer. Cook until the sauce thickens, about 5 minutes.
3. While the sauce is simmering, add the cavatelli and peas to the remaining boiling water in the pan and cook according to the package directions. Set aside 0.5 cups of the water and discard the rest.
4. Add the cavatelli, peas, and parsley to the sauce and bring to a boil. Stir to coat, adding more pasta cooking water if necessary if the sauce is too dry. Remove from heat, sprinkle with cheese, and toss. Divide the pasta among bowls and top with cheese.