(It is possible that you need to have a little olive oil in your veins to make this dish, but you don't have to be Italian to love it!)

2-3 tbsp. olive oil
2-3 onions, chopped
2-3 lean fennel sausage (Italian sausage)
1 lg. can peas, drained
Salt, pepper
1 lb. macaroni
Grated cheese (Ricotta, Solata or Bcatelli is best)

1. Put a pot of water up to boil.

2. Saute onions in the olive oil until nice and soft. The softer they get, the sweeter they are.

3. Take the sausage meat out of its case. Add it to the onions to brown. The sausage meat should be separated into smallish lumps; not kept together.

4. After 3-4 minutes, when meat is fairly brown, add peas, salt and pepper. Do not over salt - sausage is salty.

5. Reduce heat, cover, if you want, simmer it up.

6. Meanwhile, when pot boils, add salt and macaroni.

7. Drain the cooked macaroni, top with sauce, serve with cheese.