⅔lbmild Italian sausage meat(if using sausages, remove casings)
½cupgrated Parmesan
1tbspza'atar
kosher salt
freshly ground black pepper
Instructions
Bring a large pot of heavily salted water to a boil.
Cook the acini di pepe according to package directions.
Add the peas to the boiling water in the last minute of cooking.
Drain, reserving 1 cup of the pastina water.
Meanwhile, in a large skillet, heat the olive oil over medium heat.
Crumble the sausage meat into the pan and cook, undisturbed, until nicely browned, 2 - 3 minutes.
Break up the meat into smaller pieces and continue cooking, stirring occasionally until cooked through, another 4-5 minutes.
Add ½ cup of the pastina water to the pan and scrape the bottom to release the tasty bits.
Add the acini di pepe and peas and bring to a simmer while constantly stirring.
Stir in the Parmesan and za'atar and continue cooking and stirring until the sauce is glossy. Add more pastina water if necessary.
Season with kosher salt and freshly ground pepper. Taste and adjust
Serve immediately with a sprinkle of za'atar and extra parmesan on the side.
Notes
This can absolutely be made with another pastina shape such as Ditalini, Fregola, or Tubetti. You can even use a regular short pasta shape such as Conchiglie (shells), Fusilli, Mezzi Rigatoni, Orcchiette, or Pipe Rigate.