Giada’s Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

John just returned from a hellacious business trip to the East Coast.  Through one delay and another, he got home much later than expected last night.  After eating out all week, John always wants to come home to a nice meal.  Pasta is comfort food to us and it keeps well when you’re not quite sure what time dinner’s going to make it to the table.  Although we have lots of weeknight favorites, I wanted to try something different.  So, I turned to Giada.

One of the things I like best about Giada’s recipes is that she makes Italian classics accessible to American kitchens.  This is a great recipe for Spring with all the peas and the creamy sauce.  We served this with salad and sourdough bread.  The spicy sausage plays nicely off the sweetness of the peas and saltiness of the cheese – it’s just delicious!  Most importantly, John loved it and felt welcomed home.

Giada's Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

 

Author:

Giada De Laurentiis

Recipe type: Pasta

Cuisine: Italian

Serves: 6 Servings

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Print

 

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tagliatelle-with-smashed-peas-sausage-and-ricotta-cheese-recipe.html?oc=linkback

Ingredients

• 1 pound fresh or dried tagliatelle pasta (or other wide, long pasta - we used Fettucine)
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 pound hot Italian sausage, casings removed
• 1 pound frozen peas, thawed
• 1 cup whole milk ricotta cheese
• 1 bunch fresh basil leaves chopped (about ¾ cup)
• ¼ cup fresh grated Pecorino Romano cheese
• 1 teaspoon salt

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh.
3. Drain pasta reserving 1 cup of the pasta cooking water.
4. Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage.
5. Use a wooden spoon to break up the sausage into bite-sized bits.
6. When the sausage has browned, about 5 minutes.
7. Remove and set aside.
8. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.
9. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in ¼ cup additions, if needed, to make the pasta moist.
10. Return the sausage to the pan.
11. Add the basil, Pecorino Romano cheese, and salt.
12. Toss gently to coat and serve immediately.

3.2.2925

Bon Appetito!