1/2 lb. sm. shell pasta
3 tbsp. extra virgin olive oil
6 oz. sausage, cut into chunks
1 c. sweet peas, fresh or frozen
4 oz. dry white wine
2 plum tomatoes, diced
1 sm. onion, chopped
4 oz. chicken stock
6 tbsp. Romano cheese
Fresh basil

Put oil into frying pan. Saute sausage 3 minutes. Add onions, cook until golden. Add wine, let it evaporate. Add peas and chicken stock, cook 5 minutes. Add tomatoes and basil, heat thoroughly. Mix with pre-cooked pasta. Sprinkle with cheese.