Bring a large pot of salted water to a boil. 

Heat a large skillet over medium heat and add olive oil. Crumble the sausage into the skillet and add onion. Cook the sausage, breaking up with a wooden spoon for about 8 minutes or until the onion is soft. 

Once onion is soft, increase the head to medium-high and cook until the sausage and onion are lightly browned, about 2 minutes.

Push the sausage mixture to the outside of the skillet and add the tomato paste to the middle. Cook while stirring (do not mix the tomato paste in with the sausage yet) until the tomato paste is darkened, approximately 1-2 minutes. 

Add rosemary and combine tomato paste with the sausage and onion. Add the wine and bring skillet to a simmer. Cook until the wine is reduced by half, about 2 minutes.

Add 1-1/2 c. of boiling water to the skillet and bring to a boil. Cook until thickened, approximately 5 minutes.

While the sauce cooks, add cavatelli and peas to boiling water and cook the same as the cavatelli instructions on the label. 

Once cooked, save 1/2 c. of pasta water before draining. 

Add the cavatelli, peas, and parsley to the sauce and bring to a simmer. Toss to coat the pasta, adding more pasta water as needed. 

Remove from heat, sprinkle in cheese and toss. 

Serve with more cheese sprinkled on top.