Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Sign up and get Giada's new healthy recipes | Free shipping on orders above $85

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!

Tagliatelle with Peas, Sausage and Ricotta


Main Course

Prep Time

5 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Tagliatelle with Peas, Sausage and Ricotta



  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.



per serving
Amount/Serving % Daily Value
69 grams
20 grams
13 grams
Saturated Fat
5 grams
25 milligrams
481 milligrams
6 grams
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!

Please sign in or create an account to review or comment on recipes.