Cut the pork sausage into bite-size pieces.

Heat 2 tbsp (30 ml) olive oil in the large deep skillet over medium-high heat.

Brown the sausage for 5-7 min until crisp and golden.

Remove the browned sausage and set it aside.

Chop the onion and crush the 2 garlic cloves.

Add the onion and garlic to the same skillet.

Sauté the onion and garlic for 3 min until softened.

Add the 200 g (7.1 oz) green peas to the skillet.

Cook the peas for 2-3 min, stirring occasionally.

Add the 400 g (14.1 oz) canned peeled tomatoes and break them up.

Simmer the tomato sauce for 10 min until slightly thickened.

Return the browned sausage to the sauce.

Add the 350 g (12.3 oz) fusilli directly to the skillet.

Add water a ladle at a time while stirring until the pasta is tender, about 12-15 min.

Cut the 150 g (5.3 oz) mozzarella into small cubes.

Scatter the mozzarella over the cooked fusilli and cover the skillet.

Cook over low heat for 3-4 min until the mozzarella melts.

Season with salt and black pepper to taste.

Chop the parsley and garnish each serving before serving.