Ingredients
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1 lbs Tagliatelle Pastafresh or dried
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2 tbsp Extra Virgin Olive Oil
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1 clove Garlic Clovesminced
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1 lbs Italian Sausagecasings removed
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1 lbs Frozen Peas
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1 cup Ricotta Cheese
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1 bunch Fresh Basilchopped
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1/4 cup Romano Cheese
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1 tsp Kosher Salt
Directions
I grew up eating pasta, and I love it. It’s my go-to meal if I’m short on time…and money.
If you are a ricotta fan, you will love this. Or a pea fan, for that matter.
Tagliatele with Smashed Peas, Sausage and Ricotta Cheese from Giada’s Kitchen: ad
Tips:
I could not find any tagliatelle for the life of me, so I substituted vermicelli.
Definitely save some pasta cooking water and add it at the end, a little at a time. It thins out the thickness of the sauce, to make it a little creamier.
If you don’t like ricotta, substitute mascarpone cheese. It would make the sauce lovely and creamy.
Steps
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1
Done
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Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes, or according to the package instructions. Reserve 1 cup of pasta water. |
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2
Done
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Meanwhile, heat the olive oil and garlic in a large, heavy skillet over medium-high heat, until the garlic is fragrant. |
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3
Done
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Add the sausage and cook, using a wooden spoon to break it up into bite-size bits. When the sausage has browned, about 5 minutes, push it over to one side of the pan. Add the peas to the pan and, using the back of the wooden spoon, smash teh peas. |
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4
Done
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Turn off the heat. Add the ricotta to the pan and stir to combine. Then add the cooked pasta and toss to coat. If needed, add the pasta water 1/4 cup at a time to moisten pasta. |
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5
Done
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Add the basil, Pecorino and salt. Serve immediately. |
