Cut 600g cherry tomatoes in half length-wise. Thinly slice 3 garlic cloves and peel and discard the casings from 4 Italian sausages.
Heat 2 tbsp olive oil in a thick-bottomed pan (with matching lid) on medium-high. Break the sausages into bite-sized pieces and transfer to the hot oil. Cook on one side until golden brown, then using a wooden spoon, break into smaller dime-sized pieces. Remove and set aside.
Back in the pan, reduce heat to medium and add 1/4 cup olive oil followed by the halved tomatoes. Season generously with 1/2 tsp salt and cook until soft enough to squish with the back of a spoon. When all the tomatoes are smashed, it should look like a rustic tomato sauce. Reduce heat to medium-low, add garlic and cook until fragrant, about 2 minutes.
Add 1 cup arborio rice and cook until slightly translucent, about 2 more minutes. Deglaze with 1/2 cup white wine and cook until the alcohol smell is gone and you're left with a sweet, tomato-y aroma. Add 3 cups water and another 1/2 tsp salt. Add in 1/2 cup frozen peas and the cooked sausage, stir until well-incorporated. Bring to a gentle simmer, cover and cook for 20 minutes, removing the lid to give it a good stir every 5-10. You should stir it about 3 times total, throughout the total cook time.
When the rice is cooked, cut the heat, cover and let sit for 5 minutes. Stir in 1/2 cup parmesan and a few cracks of black pepper. Serve with toasted breadcrumbs or more parmesan and enjoy!
