Tagliatelle With Smashed Peas Sausage And Ricotta Cheese Giada Recipes

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TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE



Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt

Steps:

  • 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.

TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE-GIADA



Tagliatelle With Smashed Peas, Sausage, and Ricotta Cheese-Giada image

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.

Provided by CindiJ

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 1084.4, Fat 51.2, SaturatedFat 18.3, Cholesterol 191.8, Sodium 2154.3, Carbohydrate 104, Fiber 8.7, Sugar 9.4, Protein 50.8

TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE



Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese image

Categories     Sauce     Cheese     Side     Ricotta     Sausage     Pea     Boil

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound fresh or dried tagliatelle (or other wide, long pasta)
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1 cup whole-milk ricotta cheese
1 bunch of fresh basil leaves, chopped (about 3/4 cup)
1/4 cup freshly grated Pecorino Romano cheese
1 teaspoon salt

Steps:

  • 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, 8 to 10 minutes if dry or according to package directions if fresh. Drain the pasta, reserving 1 cup of the pasta cooking water.
  • Meanwhile, heat the olive oil and garlic in a large, heavy skillet over medium-high heat until the garlic is fragrant. Add the sausage and cook, using a wooden spoon to break it up into bite-size bits. When the sausage has browned, about 5 minutes, push it over to one side of the pan. 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 to the pan and stir to combine, then add the cooked pasta and toss to coat. Add the pasta cooking water 1/4 cup at a time, if needed, to make the pasta moist. Add the basil, Pecorino, and salt. Toss gently to combine and serve immediately.

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  • 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.
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