Tagliatelle With Smashed Peas, Sausage, and Ricotta Cheese-Giada
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.
2
People talking
INGREDIENTS
Nutrition- 1
- 2tablespoons olive oil
- 2
- 1
- 1lb frozen peas, thawed
- 1
- 1⁄4cup fresh grated pecorino romano cheese
- 1teaspoon salt
Advertisement
DIRECTIONS
- 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.
Advertisement