Recipe by CindiJ
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.
Top Review by Oliver & Fischer's Mommy
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!
- 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
Directions See How It's Made
- 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.