1. Brown sausage in lg. skillet over med. heat, 6 to 8 min.  Using slotted spoon, transfer sausage to plate lined with paper towels.  Pour off grease in pan.  Add oil and heat over medium heat until simmering.  Add onion and cook until softened, 3 to 5 minutes.  Add garlic and pepper flakes and cook until fragrant, about 30 sec.  Add wine and simmer until almost evaporated, 1 to 3 min.  Add broth and 1 cup cream; simmer until sauce reaches consistency of light cream, 6 to 9 min.  Stir in peas and sausage and cook until flavors meld, about 2 min.  Remove from heat, stir in cheese, and season with salt and pepper.
2. Toss sauce and remaining 2 Tbsp. cream with cooked pasta and serve.

Test Kitchen Discoveries

• Prepare the sauce in the same pan used to brown the sausage to capitalize on the browned bits left behind by the meat. They may not look like much, but they add valuable flavor to the sauce.
• Cook the wine down until almost evaporated to remove the bite of the alcohol.
• Cook the peas in the sauce until just tender to minimize dishes.
• Make sure to thoroughly season the water in which the pasta is cooked; otherwise the pasta’s flavor will be bland. We recommend 1 tablespoon of salt per gallon of water.