3/4 lb. sweet Italian sausage
1 c. chopped onion
1 crushed garlic clove
2 tbsp. flour
1 c. pecans
1/4 c. water
1 c. uncooked pasta sea shells
3/4 c. undiluted evaporated milk
1 c. (1 med.) chopped tomato
Parmesan cheese

Remove sausage from casings. Place in large skillet, stirring to break up sausage. Saute sausage, onion and garlic until sausage is cooked and onion is transparent. Stir in flour. Add peas and water; cook, stirring occasionally, 5 minutes. Cook pasta according to package directions. Stir in drained pasta, evaporated milk and tomato. Heat to serving temperature. Serve with Parmesan cheese. Makes about 5 cups.