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Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese

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Adjust Servings:
1 lbs Tagliatelle Pasta fresh or dried
2 tbsp Extra Virgin Olive Oil
1 clove Garlic Cloves minced
1 lbs Italian Sausage casings removed
1 lbs Frozen Peas
1 cup Ricotta Cheese
1 bunch Fresh Basil chopped
1/4 cup Romano Cheese
1 tsp Kosher Salt

Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese

  • 40 minutes
  • Serves 4
  • Easy




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


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.

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Recipe Steps


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.


Meanwhile, heat the olive oil and garlic in a large, heavy skillet over medium-high heat, until the garlic is fragrant.


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.


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.


Add the basil, Pecorino and salt. Serve immediately.


Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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