In a non-stick pan, add a drizzle of oil and the onion. Add the peas.

Adjust everything with a pinch of salt and add a ladle of pasta cooking water.

Transfer the mixture to a blender and blend until you get a smooth cream.

If the cream is too thick, add cooking water until you reach the desired consistency.

Shell the sausages from the casings and cook them until they become crispy.

Cook the pasta in boiling salted water and drain it al dente.

Transfer the pasta to the pan with the sausages.

Add the pea cream, the buffalo stracciatella and a little cooking water, mix everything and add a nice sprinkle of grated Parmesan.

Plate generously and... ENJOY!