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Tagliatelle with Peas, Sausage and Ricotta
Category
Main Course
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
-
1 pound fresh or dried pasta, such as Tagliatelle, Manfredi Lunghi or Tripolini
-
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 3/4 cup)
- 1/4 cup fresh grated Pecorino Romano cheese
- 1 teaspoon salt
Instructions
- 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.
- 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 comments
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!
this was another good one…quick, easy and flavorful….had most ingredients on hand…halved it, and all worked out well…a winner!