How to make it

  • Boil the pasta in lots of salted water
  • While the water's coming to a boil cook the chopped garlic in the oil in a skillet until it is fragrant - don't burn it.
  • Add the sausage meat and cook, smashing to break it up into bits, as it cooks.
  • Once that's cooked (about five minutes) push it to the side of the skillet and add the peas. Smash them with a potato masher as they heat.
  • Turn off the heat and add the ricotta to the pan and stir all together.
  • Add the pasta cooking water about 1/4 cup at a time (I used about 1 1/2 cup total), to make a pleasingly textured sauce.
  • Mix the basil, Pecorino, and salt.
  • Mix in the pasta and it's bliss.

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Reviews & Comments 2

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    " It was excellent "
    lunasea ate it and said...
    I made this last night for company and we all loved it. Very nice - and so easy to make. Plus, it's loaded with flavor and comfort. I served with a salad and warm homemade foccacia. Add in some good wine - ahh yes. A keeper. Thanks, hon. :)
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  • krumkake 9 years ago
    That sounds extremely good, Borinda - and I'm sure I could use the low-carb pasta and skim ricotta and still keep the flavor high enough...sounds like you made a winner!
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