Ingredients:
1 pound ground Italian sausage, can also use italian sausage links and cut off the casings
1 small yellow onion
salt
pepper
garlic powder
red pepper flakes (optional)
4 cups chicken broth, separated
12oz medium pasta shells 
2 cups frozen peas
Cream
Parmesan cheese for grating
1 lemon
Vegetable Oil

Materials:
SHARP chef’s knife and medium sized cutting board, paper towels, Dutch oven with lid or stock pot with lid, wooden spoon or heat safe mixing spoon, oven mitts or pot holders, microplane for zesting lemon and grating cheese, measuring spoons, liquid measuring cup, 2 small bowls
Optional: apron, kitchen towel/paper towels for wiping hands or any spills/messes 

Recipe will be added in the classroom before class begins to give students an opportunity to familiarize themselves with the steps.

**Allergen Warning--This recipe uses meat, milk, and wheat; for any substitution questions please contact me directly.**
**Parental Guidance--In this class we will be actively handling sharp knives, hot pans, working on the stovetop, and following directions in a timely manner. Some learners may need more direct supervision depending on their skillset and knowledge.**