Bow-Tie Pasta with Sausage, Peas, and Mushrooms Recipe

Heat 2 tablespoons olive oil in a large skillet over high heat; cook and stir sausage in the hot oil breaking up any large chunks until browned and crumbly about 5 minutes. Transfer cooked sausage to a plate.

Heat 2 more tablespoons olive oil in the same large skillet over medium heat; cook and stir mushrooms 1/2 teaspoon salt and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated about 8 minutes.

Stir peas into mushroom mixture and cook until peas are warmed about 2 minutes. Return sausage to mushroom mixture; cook and stir until flavors have blended and sausage is heated about 3 minutes.

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil stirring occasionally until cooked through yet firm to the bite about 12 minutes; drain pasta reserving 1/2 cup pasta water. Return pasta to pot and stir in sausage-mushroom mixture; cook and stir adding reserved pasta water as needed until mixture is evenly mixed about 5 minutes.

Drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Add Parmesan cheese; toss to combine.