• 1 pound Orecchiette

• 1 pound Italian sausage, out of its casing

• 1+ cup of peas

• 1+ cup chicken stock

• 1 onion diced

• ¼ cup olive oil

• Salt and pepper

• ½ cup Parmigiano-Reggiano grated

In a large skillet, sauté the sausage in a little olive oil, breaking it apart  with a fork until crumbled and lightly browned.  Remove the sausage only and sauté the onion in the remaining oil (adding a bit more oil if the remaining quantity seems insufficient.)  Cook the onion until it is golden brown and then add back the sausage.  Add 1 cup+ chicken stock and the peas, cooking together for five more minutes.  Add salt and pepper to taste.  Meanwhile, cook the pasta until just before al dente.  Drain the pasta and add it to the sauce cooking for additional minute.  Place it into a large serving bowl and mix in the cheese.  Sprinkle each bowl with a little cheese.  Sserve immediately.  Sserves 4-6;.