Prep 10 mins
Cook 15 mins
Recipe courtesy of Giada De Laurentiis. There are several recipes posted that are similar but not quite this. Posting so I won't forget to try.
- 1 lb tagliatelle pasta noodles (fresh or dried or other wide, long pasta)
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 lb hot Italian sausage, casings removed
- 1 lb frozen peas, thawed
- 1 cup whole milk ricotta cheese
- 1 bunch fresh basil leaf, chopped (about 3/4 cup)
- 1⁄4 cup fresh grated pecorino romano cheese
- 1 teaspoon salt
- 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.
This was very tasty! I made 3/4 of the recipe exactly as posted for my husband and 2 1/2 year old and 1/4 without the sausage for myself. Next time, I will add red pepper flakes to the vegeterian version for a little spice. I like that this is a "one pot" meal...meat, pasta, and veggies all in one. Thanks for a great recipe!
I had seen this when Giada did it on her show, and was so happy to find it posted here. It's so delicious and creamy and sweet and savory. Nobody would not like this. I followed the recipe exactly as is and it was perfect. I urge everyone to try this recipe and enjoy!!