Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

A delicious pasta dish featuring tender tagliatelle coated in creamy ricotta, accented with smashed peas, flavorful hot Italian sausage, and fresh basil.

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pound tagliatelle pasta
• 0 salt for boiling water
• 2 tablespoons olive oil
• 2 cloves garlic chopped
• 1 pound hot Italian sausage casings removed
• 1 pound peas thawed
• 1 cup ricotta cheese
• 1 pound tagliatelle pasta
• 1 cup pasta cooking water reserved
• 1 pound hot Italian sausage browned
• 0.75 cup basil chopped
• 0.25 cup Pecorino Romano cheese fresh grated
• 1 teaspoon salt

Instructions

1. 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.
2. In a large, heavy skillet heat the olive oil over medium-high heat. Add the garlic and sausage. Use a wooden spoon to break up the sausage into bite-sized bits. Cook until the sausage has browned, about 5 minutes. Remove and set aside.
3. Add the peas to the skillet and, using the back of the wooden spoon, smash the peas. Turn off the heat.
4. Add the ricotta cheese along with the cooked pasta to the skillet with smashed peas and toss to coat, adding the reserved pasta cooking water in 1/4 cup additions if needed to make the pasta moist.
5. Return the sausage to the skillet along with the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.