Recipe

Tagliatelle With Smashed Peas Sausage And Ricotta Cheese Recipe

	Borinda / All my dishes 11 months, 2 weeks ago This is from Giada de Laurentis's book "Giada's Kitchen" which I just recieved as a gift. Great gift!! Anyway, this uses the ricotta, pasta's water, and peas to create a smooth and wonderful sauce. This is not for the light eaters, it's solid, filling, and wonderful.... More Prep:30m Cook:20m Servings:68	Borinda
	italian soulfood

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Ingredients

1 lb. fresh or dried Tagliatelle or other wide and long pasta

2 Tbsp olive oil

2 garlic cloves, chopped

1 pound hot Italian sausage, casings removed

1 pound frozen peas, thawed

1 cup whole milk ricotta

1 bunch fresh basil, chopped to about 3/4 cup

1/4 cup freshly grated Pecorino Romano cheese

1 tsp salt

Directions

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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Comments

krumkake 11 months, 2 weeks ago said:
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!

lunasea 11 months, 1 week ago 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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Alterations

platinum 10 months ago said:
I made this last night with turkey sausage, fat free ricotta and low-carb pasta. OMG it is so filling and delish! It needed a little white pepper IMHO... definately one for the books.

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