{"id":863,"date":"2010-02-27T08:28:28","date_gmt":"2010-02-27T08:28:28","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=863"},"modified":"2010-02-27T08:28:28","modified_gmt":"2010-02-27T08:28:28","slug":"pasta-with-sausage-peas","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2010\/02\/pasta-with-sausage-peas\/","title":{"rendered":"Pasta with sausage &#038; peas"},"content":{"rendered":"<p>I wanted an easy recipe for pasta, and chanced upon <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Fresh-Pasta-with-Favas-Tomatoes-and-Sausage-242129\">this one<\/a> at epicurious.com<\/a>.  I made it with a couple of modifications (i.e. using peas instead of fava beans and canned tomatoes) and the results were surprisingly good.  I&#8217;d definitely make it again.<br \/>\n<b>Pasta with sausage &#038; peas<\/b><\/p>\n<ul>\n<li>2 Tbsp. olive oil\n<li>1 onion, chopped\n<li>4 cloves garlic, chopped\n<li>1 lb Italian sausage, loose\n<li>1 cup white wine\n<li>1 large can diced tomatoes\n<li>1 cup peas\n<li>salt &#038; pepper\n<li>1 pckg pasta\n<li>grated Romano or Parmesan cheese\n<\/ul>\n<p>Heat the oil on the sauce pan over medium-low heat and add the chopped onion.  Saute for a few minutes until soft and golden.  Add the garlic and saute for a minute.  Add the sausage, breaking any large clumps, and cook until browned.  Add the white wine and let boil for a minute.  Add the diced tomatoes and peas, mix and let cook for about 5 minutes.<br \/>\nMeanwhile boil pasta.<br \/>\nServe cook pasta with sauce and grated cheese.<br \/>\n<a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I wanted an easy recipe for pasta, and chanced upon this one at epicurious.com. I made it with a couple of modifications (i.e. using peas instead of fava beans and canned tomatoes) and the results were surprisingly good. I&#8217;d definitely make it again. Pasta with sausage &#038; peas 2 Tbsp. olive oil 1 onion, chopped [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-863","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=863"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/863\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}