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Photo Credit: Elizabeth Newman

Tagliatelle with Peas, Sausage & Ricotta

This creamy, springy pasta comes together in under 20 minutes. You can use any flat, wide noodle for this recipe!
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Tagliatelle with Peas, Sausage and Ricotta

Category

Main Course

Prep Time

5 minutes

Cook Time

10 minutes

Calories

472

Author:

Giada De Laurentiis

Image of Tagliatelle with Peas, Sausage and Ricotta

Ingredients

Instructions

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

Nutrition

Nutrition

per serving
Calories
472
Amount/Serving % Daily Value
Carbs
69 grams
Protein
20 grams
Fat
13 grams
Saturated Fat
5 grams
Cholesterol
25 milligrams
Sodium
481 milligrams
Fiber
6 grams
Sugar
6 grams

2 reviews & comments

  • Author's avatar image
    Kathy Urbano
    ★★★★★
    ★★★★★

    Really flavorful and the addition of the ricotta is just enough richness to offset the hot sausage and meld with the sweet peas. A winner!

  • Author's avatar image
    michael woods

    this was another good one…quick, easy and flavorful….had most ingredients on hand…halved it, and all worked out well…a winner!

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