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Easy Meal Ideas: Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese

The editors of Food & Wine magazine regularly compile recipes from the best cookbooks of the year. Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese from a Giada De Laurentiis cookbook is one of my favorite from a few years back. Substitute tagliatelle with flat fettuccine if you'd like. Serve it with a green salad.

Janet K. Keeler, Times food and travel editor

Note: Today's recipe is just one example of the reci­pes you can get by e-mail every weekday afternoon. Sign up for Easy Meal Ideas From Janet's Kitchen, and you'll have recipes and kitchen tips delivered to your in-box. Go to enews.tampabay. com.

Tips from Janet's kitchen

• It is much easier to peel the papery skin from an onion that has been kept at room temperature than one that has been refrigerated. Onions keep for weeks at room temperature.

•The shrimp is boiled and chilled, but you're out of cocktail sauce. Make your own with 1 cup ketchup or chili sauce, 1/4 cup prepared horseradish, 2 tablespoons lemon juice and 1 to 2 dashes of hot sauce, such as Tabasco. Mix all ingredients until blended.

>>MODERATE

Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese

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

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 from heat and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash them. 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.

Serves 4 to 6.

Source: Giada's Kitchen by Giada De Laurentiis (Clarkson Potter, 2008)

. easy

Title

Ingredients

Directions

Source: Marge Perry, Newsday

Note: Today's recipe is just one example of the recipes you can get by email every weekday afternoon. Sign up for Easy Meal Ideas From Janet's Kitchen, and you'll have recipes and kitchen tips delivered to your in-box. Go to enews.tampabay.com.

MODERATE

Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese

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

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 from heat and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash them. 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.

Serves 4 to 6.

Source: Giada's Kitchen by Giada De Laurentiis (Clarkson Potter, 2008)

Easy Meal Ideas: Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese 02/21/12 [Last modified: Tuesday, February 21, 2012 3:30am]
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