This is a wonderful simple dish that you can easily adjust to make it seasonal. Replace the spring peas with summer sweet red peppers, caramelized apple cubes in the fall or diced winter squash cooked in cider until just tender to create an attractive and nutritious meal year round. The idea is to add a sweet and colorful component to balance the spice of the sausage.
1 pound of dry spaghetti
¼ cup diced onion
¼ cup all-purpose flour
¼ cup butter
2 cups milk
3 pre-cooked Italian Spicy Sausages
¾ cup frozen or freshly shelled peas
2 handfuls fresh pea shoots
No nutrition information available
Cook the spaghetti in plenty of salted boiling water until al dente. Rinse in cold water to stop the cooking and set the noodles aside.
Make a bechamel sauce: saute the onions in the butter until they are translucent. Sprinkle the flour over the top and stir, cooking until the flour becomes a little fragrant but does not brown. Whisk in the two cups of milk and bring to a boil, stirring constantly. The mixture will thicken. Add salt and pepper to taste. Set aside.
Slice the sausages on the diagonal into ¼ inch slices.
Combine the noodles, sausage and bechamel sauce in a heavy pot on the stove. Heat them all together on low until the dish is hot and bubbling, stirring often so the bottom does not scorch. Toss in the peas to combine, stirring, until the peas are hot. Heap the steaming noodles into bowls. Garnish with fresh pea shoots, which people can stir into the dish as they are served. They will partially cook and add a nice textural contrast to the noodles.