Pasta with Peas and Sausage

• 1 cup minced oniononion
• 1 tablespoons olive oilolive-oil
• 3 links sweet Italian sausage, removed from casingsausage
• 2 cups tomato saucetomato-sauce
• 2 cans (15 1/2 ounces each) Le Sueu peas, including liquid
• 1 1/2 cups waterwater
• Salt and pepper to tastesalt-and-pepper
• 1 teaspoon dried basil, crumbledbasil
• 1 pound elbo or baby shells
• Freshly grated Parmesanparmesan

1. 01In a large saucepan set over moderate heat, cook the onion in the oil, stirring occasionally, for 5 minutes. Add the sausage and cook it until no longer pink. Drain, then add the tomato sauce, peas and liquid, water, salt, and pepper, and basil. Bring to a boil and simmer for 20 minutes.
2. 02Meanwhile, in a large saucepan of boiling salted water, cook the macaroni until barely tender, drain, and add to the sauce. Simmer until heated through. Let stand for 5 minutes before serving. Serve with the Parmesan.

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