Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Game Day

Rated: 4 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
10 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 10 min
Total:: 15 min

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Ingredients

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

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.

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Comments & Reviews

recipe Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
c perris, CA 09-22-2009
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NASTY!
Rated: 1 stars out of 5

MADE IT FOR ME AND MY HUSBAND AND THREW THE REST OUT, IT HAD NO FLAVOR AND WAS SO BLAND. MAKE AT YOUR OWN RISK.
recipe Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
Tris Grapevine, TX 08-12-2009
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Bland and Incomplete
Rated: 2 stars out of 5

I was very excited to try this recipe, and even splurged at the specialty market for the highest quality sausage and cheese. ... I followed the recipe, and the results were bland and there was just something not quite right about it. We love all the ingredients separately, however the way they were put together just didn't work. I even tried to fix it up a bit after trying it, adding red pepper flakes, sel gris, and additional Romano and it still was nothing special. Overall, a disappointment; I am just going to throw away the leftovers, they will never be eaten. Read more
recipe Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
Helen Hackettstown, NJ 08-06-2009
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Absolutely delicious!!!
Rated: 5 stars out of 5

I have several of Giada's cookbooks and love all of her recipes. After reading some of the negative comments, I made this... recipe using hot sausage and left the peas whole. I added some red pepper flakes and added a little more ricotta, parmesan and garlic than the recipe called for. I will definitely make this again.Read more
recipe Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
Elizabeth Harrisonburg, VA 06-14-2009
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boring... ratios are a bit off
Rated: 3 stars out of 5

I made this close to the recipe. For pasta, I used Archer Farms Basil linguine since the recipe called for basil- I thought... it would make it extra yummy. I used extra ricotta and a green pepper for crunch. I also doubled the amount of garlic. This dish was really bland. I didn't taste any garlic despite doubling it. There are far too many peas. Honestly next time I make this dish I will omit the peas entirely and use peppers instead. This did make a TON of food. In order to fix it, we added red pepper flakes and I'm going to buy some more hot sausage to add to it when we eat the leftovers. The sausage seems to get lost in this dish. I would suggest half the amount of peas or less, way more garlic, and some red pepper flakes in addition to HOT sausage. Read more
recipe Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
MARY New York, NY 06-12-2009
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Nice combo of flavors
Rated: 5 stars out of 5

We all liked the mild peas and ricotta with the salty sausage. Nice combo. It is more of a mild flavored dish, however, that... is what makes the dish yummy. I used turkey sausage instead of pork. And also added salt and pepper to the olive oil when cooking the garlic and a little more to the peas. Used 4 scoops of pasta water (saving more for the leftovers). And used a potato masher to mash the peas. Summary; inexpensive, tasty (my kids loved it because it was not too spicy) and fast to prepare. Will make again. Read more
recipe Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
michelle lauderdale lakes, FL 06-11-2009
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needs work
Rated: 3 stars out of 5

i followed the directions to a 't' and found it a little bland. I think the recipe has potential. i will make it again with a... few changes. i plan on adding shallots when i cook the garlic...i will add stock instead of the water..maybe a dash of wine might help it. also i think it needs a little variation in texture. i am going to cook pancetta and sprinkle it on top to get some crunch. some roasted tomatoes might also take it up a notch. the dish was very simple and only took about 15 minutes to prep.Read more